(Makes about 16 large biscuits)

  • 200 g soft butter
  • 140 g (175 ml) brown sugar
  • 140 g (175 ml) soft brown sugar
  • 5 ml salt
  • 2 eggs
  • 250 g (445 ml) cake flour
  • 350 g raisins
  • 240 g (750 ml) oats

Heat oven to 180 °C. In a medium-sized mixing bowl, cream together butter, brown sugar and salt until soft and creamy. Add eggs one by one and mix well. Add flour, raisins and oats. Mix well. Line a baking tray with baking paper and spray with non-stick spray. Spoon out balls of the mixture, using an ice-cream scoop. Place on baking tray and press down to form biscuits of about 1 cm thick. (You can make smaller biscuits if you prefer.) Bake for 20 to 25 minutes or until golden brown. Allow to cool on wire rack.

HINT: You can replace half the raisins with mixed nuts of your choice.