Raisin Oat Spice Biscuits
www.buycookeat.com.au
Recipe By Monique Neville
Buy Cook Eat ©2025
Raisin Oat Spice Biscuits
Description
These delicious Raisin Oat Spice Biscuits are a nutritious lunch box choice as they are packed with wholesome ingredients. They small so good while baking! This recipe was developed for a Food & Nutrition Cooking Session at an Early Learning Centre. They are quick and easy to make and an affordable option as the recipe makes about 12 - 16 lunch box sized biscuits.
With this biscuit recipe you can change the dried fruit to what you have at home or what is preferred. The ones in the photographs at the top of this page were made using Pepitas and dried cranberries instead of raisins and currants. You could also try chopped dates, diced dried apricots, sunflower seeds, sultanas or something similar.
This recipe is set out to make it easy to follow while cooking with kids so we hope you enjoy making a batch!
Preparation and cooking time
Around 15 min prep and 12 min cooking time
Number of servings and serving size
16 Small Biscuits, Approx 97g each, Medium size muffin
List of ingredients
¾ Cup Wholemeal Plain Flour
1/2 Cup Plain Flour
1 Cup Rolled Oats
¼ Cup Raisins
¼ Cup Currants
1/3 Cup Brown Sugar
½ Teaspoon Ground Cinnamon
½ Teaspoon Ground Ginger
¼ Cup Pepitas (Optional)
100ml Canola Oil (or another type of vegetable oil)
40ml (2 Tablespoons) Golden Syrup
½ Teaspoon Bicarb Soda
30ml (1 ½ Tablespoons) Water
Step-by-step Method
1. Preheat the oven to 170`C.
2. Line two trays with baking paper and set aside
3. Measure out ¾ cup wholemeal plain flour into a large bowl, stir
4. Add 1/2 cup plain flour into a large bowl, stir
5. Add 1 cup rolled oats into a large bowl, stir
6. Add ¼ cup raisins into a large bowl, stir
7. Add ¼ cup currants into a large bowl, stir
8. Add 1/3 cup brown sugar into a large bowl, stir
9. Add ½ teaspoon cinnamon into a large bowl, stir
10. Add ½ teaspoon ginger into large bowl, stir
11. Add ¼ cup pepitas into large bowl if using, stir
12. Using small jug measure out 100ml vegetable oil into a small bowl
13. Add 40ml (2 Tablespoons) golden syrup into the small bowl and stir or whisk
14. Measure out ½ teaspoon bicarb soda into a small bowl
15. Add 1 ½ tablespoons water into the small bowl and stir well (you can use hot water if not coking with children)
16. Add the bicarb mixture to the oil mixture and stir well
17. Add the wet ingredient mixture to the dry ingredients, stir well
18. Add more water if needed to hold mixture together
19. Roll 2 tablespoons of mix into a ball, squish together, place on tray, and flatten slightly
20. Repeat with remaining mixture
21. Bake for about approximately 12 minutes at 170`C. Allow to cool. Biscuits will harden as they cool
NOTES:
Biscuits will last in an airtight container in a cool pantry for up to 5 days. If you live somewhere with a warmer climate, consider storing them in the fridge. Can be frozen up to 2 months.
• Nutrition Information:
Nutrient Information Panel
Serving Size is One Small Biscuit (1/16 of recipe) 34g
Instructions repeated below Step-By-Step with photos:
Coming Soon!
by Monique Neville
Buy Cook Eat (C) 2025
www.buycookeat.com.au
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Happy Cooking!
