(Makes about 16 large biscuits)
- 200 g soft butter
- 140 g (175 ml) brown sugar
- 140 g (175 ml) soft brown sugar
- 5 ml salt
- 2 eggs
- 250 g (445 ml) cake flour
- 350 g raisins
- 240 g (750 ml) oats
Heat oven to 180 ˚C. In a medium-sized mixing bowl, cream together butter, brown sugar and salt until soft and creamy. Add eggs one by one and mix well. Add flour, raisins and oats. Mix well. Line a baking tray with baking paper and spray with non-stick spray. Spoon out balls of the mixture, using an ice-cream scoop. Place on baking tray and press down to form biscuits of about 1 cm thick. (You can make smaller biscuits if you prefer.) Bake for 20 to 25 minutes or until golden brown. Allow to cool on wire rack.
HINT: You can replace half the raisins with mixed nuts of your choice.