Oat and raisin biscuits

Oat and raisin biscuits

Something for Everyone
Ben Dearnley

These tasty biscuits are a reliable favourite in my house. They’re a bit like an ANZAC biscuit, but with extra protein from the eggs. Because they’re nut-free, they’re great for lunchboxes.

If you like, you can freeze the dough in balls so they’re ready to bake when you need them.


Quantity Ingredient
125g butter
125g brown sugar, (see note)
or 125g rapadura sugar, (see note)
2 tablespoons milk
2 eggs
150g wholemeal self-raising flour
1/4 teaspoon ground cinnamon
150g rolled oats
85g raisins
or 85g sultanas


  1. Using an electric mixer, cream the butter until soft. Beat in the sugar until light and fluffy. Add the milk and eggs and beat thoroughly until well combined. Add the flour and cinnamon and lightly mix through until just combined.
  2. Remove the bowl from the mixer and stir through the oats and raisins. Refrigerate for 2 hours until the dough is firm (this is not crucial, but it does make the dough easier to work with).
  3. Preheat the oven to 180ºC. Lightly grease two baking trays. Take 1 heaped tablespoonful of the dough at a time and roll into balls. Arrange on the prepared trays, leaving 5 cm between each to allow for spreading. Using your hands, press down gently on each ball to flatten slightly.
  4. Bake in the oven for about 15 minutes, or until golden. Remove from the oven, transfer to a wire rack and cool. Store the biscuits in an airtight container.

Baby’s serve

  • Because these biscuits do have some added sugar, you should ideally wait until your baby is over 12 months before offering some to her.

Toddler’s serve

  • Serve as is, breaking up if needed.


  • Rapadura sugar comes from the dried whole natural juice of the sugar cane. Because it’s not separated from its molasses content, it retains its natural nutrients. Brown sugar, on the other hand, typically has the molasses stripped out and then some of it is added back in. It also tends to be cheaper and more readily available. Nutritionally, the difference between them is not immense, but if you want a less processed sugar, rapadura is a good option. When purchasing, take note of its country of origin. It can be difficult to source local rapadura sugar, so you might prefer to choose brown to avoid using an imported product.
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