I love Food Revolution Day and the aims of the movement. Unfortunately this year the three foot cooks and myself didn't get time to participate on the Friday. The girls' school had other celebrations planned for the day and by the time we got home we were all really tired.
I didn't want to miss it completely though so we went ahead and made the Oat and Raisin cookies on the weekend. Jamie Oliver's original recipe is gluten free but since we don't have any food intolerances in our house we made the cookies using regular flour.
If you like biscuits and cookies with oats in them you could also try our Anzac Biscuits recipe.
Oat and Raisin Cookies
Original recipe Gluten Free Oat & Raisin Cookies from Food Revolution Day
Makes 25
Ingredients
100 grams unsalted butter
1/2 cup caster sugar
1/2 cup brown sugar
1 large egg, lightly beaten
1/4 cup milk
1 2/3 cup plain (all purpose) flour
1 teaspoon bicarb soda
1 teaspoon cinnamon
3/4 cup raisins
2 cups rolled oats
1/2 cup caster sugar
1/2 cup brown sugar
1 large egg, lightly beaten
1/4 cup milk
1 2/3 cup plain (all purpose) flour
1 teaspoon bicarb soda
1 teaspoon cinnamon
3/4 cup raisins
2 cups rolled oats
Directions
1. Preheat oven to 180ºC and line 2 baking trays with non stick baking paper.
2. Melt the butter in the microwave or in a small saucepan over a low heat. Leave to cool for a few minutes.
3. In a large bowl, mix together the sugars.
4. Pour in the melted butter and stir well.
5. Add the egg and milk to the sugars and mix well.
6. Sift the flour, bicarb soda and cinnamon into the bowl and stir to combine.
7. Mix in the raisins and rolled oats.
8. Place heaped spoonfuls of the mixture onto the lined trays leaving a 4cm gap between each one.
9. Flatten each biscuit slightly with your fingers.
10. Bake for about 15 minutes or until golden brown and crisp.
11. Transfer to a wire cooling rack and leave to cool.
12. Enjoy for afternoon tea.
2. Melt the butter in the microwave or in a small saucepan over a low heat. Leave to cool for a few minutes.
3. In a large bowl, mix together the sugars.
4. Pour in the melted butter and stir well.
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| Bear practising cracking eggs. |
5. Add the egg and milk to the sugars and mix well.
6. Sift the flour, bicarb soda and cinnamon into the bowl and stir to combine.
7. Mix in the raisins and rolled oats.
8. Place heaped spoonfuls of the mixture onto the lined trays leaving a 4cm gap between each one.
9. Flatten each biscuit slightly with your fingers.
10. Bake for about 15 minutes or until golden brown and crisp.
11. Transfer to a wire cooling rack and leave to cool.
12. Enjoy for afternoon tea.
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