175 g/6 oz plain flour
150 g/5 oz rolled oats
1 tsp ground ginger
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
125 g/4 oz soft light brown sugar
50 g/2 oz raisins
1 medium egg, lightly beaten
159 ml/1/4 pint vegetable or sunflower oil
4 tbsp milk
Preheat the oven to 200 degrees C/400 degrees F/Gas Mark 6, 15 minutes before baking. Lightly oil a baking sheet.
Mix together the flour, oats, ground ginger, baking powder, bicarbonate of soda, sugar and the raisins in a large bowl.
In another bowl, mix the egg, oil and milk together. Make a well in the centre of the dry ingrediants and pour in the egg mixture.
Mix the mixture together well with either a fork or wooden spoon to make a soft but not sticky dough.
Place spoonfuls of the dough well apart on the oiled baking sheet and flatten the tops down slightly with the tines of a fork. Transfer the biscuits to the preheated oven and bake for 10 - 12 minutes until golden.
Remove from the oven, leave to cool for 2-3 minutes, then transfer the biscuits to wire a wire rack to cool. Serve when cold, or otherwise store in an airtight tin.
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