Oat and Raisin Cookies

16 minutes - 18 minutes

Makes about 24. Scroll to the bottom of the page to see questions Lindsey has answered about this recipe

This recipe is from Delia's Cakes.

No changes here on these almost classic biscuits, but now you could replace the raisins with dried sour cherries or dried cranberries to ring the changes.

The Delia Online Cookery School: Watch more biscuit recipes being made in our video. Just click the recipe image to play.

Got a question on Delia's recipes? Ask Lindsey

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Plain or Self-raising?

Asked by: Cook

Hi Lindsey I have seen a couple of Delia recipes eg Apricot, Apple & Pecan Loaf and Oat & Raisin Cookies where one of the ingredients simply says wholemeal flour. Is it self raising or plain wholemeal? Thanks!

Answered by Lindsey: Hello, If it doesn’t specify use plain. Best wishes Lindsey

More that one way to shape a cookie!

Asked by: Jeremy Royston

A suggestion for the recipe "Oat and Raisin Cookies", https://scale-circuit.live/recipes/collections/biscuits-and-cookies/oat-and-raisin-cookies As presented the mixture is rather dry, and hardly sticks together to form the walnut-sized balls. I added another egg, now one can make the balls as suggested. It's horribly sticky on the hands, so I pressed some (about 32g) into an espresso cup with a thin teaspoon. The cup should be narrow at the bottom. Extract the mixture by pressing the tip of the spoon between it and the inside of the cup, then pull both out. Place the flat top of the roughly hemispherical mixture on the baking sheet, and press it down lightly. The method is much less messy and faster than that suggested in the recipe

Answered by Lindsey: Hello Jeremy, I’m impressed that you have persevered with this recipe. As you know from my previous answer in February… https://scale-circuit.live/ask-lindsey/oat-and-raisin-cookies We haven’t had any issues but it’s great to hear that even though you had problems with this recipe you’ve found a way that works better for you. Best wishes Lindsey

Oat and Raisin Cookies

Asked by: Jeremy Royston

I just baked the recipe Oat and Raisin Cookies The mixture resulting from the quantities in the recipe is very crumbly, it was difficult to make balls of it, they cracked when lightly pressed, and the result was rather dry. It would be better if there were more liquid, perhaps another egg, or a little milk would produce a more workable dough Best wishes, Jeremy Royston

Answered by Lindsey: Hello Jeremy, Thank you for your feedback. We haven’t found the mixture to be too dry but we do always use large eggs. Yes definitely if the mixture is dry a bit more egg or a little milk will help. Best wishes Lindsey

Method

Begin by heating the butter in a small saucepan very gently, then, when it’s melted, remove it from the heat and leave it to cool a little before stirring in the beaten egg.

Now measure the rest of the ingredients into a bowl, pour in the egg-and-butter mixture and stir to a stiff paste. Form the paste into little balls, about the size of a walnut, and place them on greased baking sheets, giving them enough room to spread slightly during the baking, then press them down a little. Bake (one sheet at a time) near the centre of the oven for about 16–18 minutes, by which time the biscuits should feel fairly firm in the centre.

Leave them to cool a little on the baking sheets then remove them to a cooling rack. Store in an airtight tin.