Oat and raisin biscuits

Years ago, before blogging was a bloodsport, there was a little group of us from all over the world who entertained each other endlessly – me, Bec, Mary, Duyvken, Blackbird, Badger, Fish, Eleanor and more!

And then there was Joke. The impeccably well dressed, yes, even on the interweb, erudite Joke. The man who voluntarily lives where its 100+% humidity everyday and does things like caters a sit-down Thanksgiving dinner for about 1,000 people all by himself* in his backyard.

He gave me this recipe. It is fantastic. It can take many forms depending on the dried fruit and nuts you add. When I first made them the boys rejected them and I ate the whole batch. Hashtag proud.

When I made them this week I just had sultanas and dates in the cupboard so that was all that went it. They are still delicious. This time I’m onto making my third batch in two days because the boys like them now**.

Oat and raisin biscuits

*his minions two sons help

** of course they do.

Joe's oat and raisin biscuits
 
Author:
Serves: about 18
Ingredients
  • 1 cup of a mix of fruit and nuts, any mix you like
  • ½ cup rum (or brandy) or ¾ cup water
  • 80g butter
  • 1¾ cups rolled oats
  • 2tsp cinnamon
  • 1 cup plain flour
  • ¼tsp baking powder
  • ¼tsp bicarb
  • 1½ cups brown sugar
  • 1 egg
  • 2tsp vanilla
Instructions
  1. Preheat oven to 180C and line a biccie tray
  2. Combine the fruit and alcohol in a saucepan and simmer until all the liquid has been absorbed
  3. Melt the butter in a frypan, then turn the heat down, add the oats and cook, stirring fairly constantly, for five minutes
  4. Add the cinnamon, flour, baking and bicarb powders
  5. Whisk the brown sugar, egg and vanilla together
  6. Combine everything until it all comes together
  7. Place heaped tablespoons of mix on the tray, then press down slightly (they won't spread much)
  8. Back for 13 minutes.

 

Onward!

 

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  • Paola Russo

    Maybe this winter, they sound delicious.