Oat and Raisin Cookies

This recipe was given to me by my mum’s neighbour and makes about 30 cookies.

Pre-heat your oven to 180C


250g sugar

125g room temperature butter or dairy free margarine I – use Stork baking block

250g plain flour

250g oats

1 tsp baking soda

100ml milk, water or plant-based milk

1. Combine butter and sugar.

2. Add the dry ingredients and mix well.

3. Add the milk, little by little; you may not need it all. Roll tablespoons of the dough into balls. Place on baking trays lined with baking paper and flatten slightly.

4. Bake for 15 minutes at 180C. Check after ten minutes and rotate the trays if needed. They should be golden brown. Allow to cool before removing from the trays. They will keep for a few days in an airtight box.