Fill the biscuit tin with these rustic cookies. Soaking the raisins offers a lift to the feel and stops them from burning throughout cooking

• Preparation and cooking time
  • Prep:15 minutes
  • Cook dinner:15 minutes
  • plus soaking and cooling
• Straightforward
• Makes 25

• Freezable (unbaked)

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Elements

• 100g raisin
• 150ml vegetable oil
• 200g golden caster sugar
• 1 giant egg, overwhelmed
• 1 tsp floor cinnamon
• 1 tsp vanilla extract
• 140g plain flour
• ¼ tsp bicarbonate of soda
• 300g oats

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Technique

• STEP 1

  Warmth oven to 180C/160C fan/fuel 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and depart to soak for 20 minutes till plump. Drain, reserving the liquid.

• STEP 2

  In the meantime, in a big bowl, combine collectively the oil and sugar. Progressively beat within the egg, together with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Lastly, combine within the raisins.

• STEP 3

  Drop heaped tbsps of the cookie dough onto the baking trays, properly spaced aside as they’ll unfold when cooking. Bake for 12-15 minutes till golden. Depart to chill on the trays for 10 minutes earlier than tucking in, or switch to a cooling rack to chill utterly. Will preserve in an hermetic container for as much as 3 days.