Oat and raisin cookies

INGREDIENTS MAKES 12-15

100g Doves Farm organic self-raising flour 1 tsp cinnamon 100g butter 100g soft brown sugar 1 egg 100g porridge oats 50g raisins

Oil, for baking tray

DIRECTIONS

Put the butter and sugar into large mixing bowl and beat until creamy.

Break the egg into the bowl and beat until smooth. Mix the flour and cinnamon together, then add this to the bowl and mix well.

Stir in the oats and raisins to make a stiff dough.

Put the dough on to a piece of baking paper and shape it into a 20cm long cylinder or log shape.

Wrap and chill in the fridge until the dough is firm. Rub some oil around the inside of two baking trays and pre-heat the oven to 180C/160C Fan/350F/Gas Mark 4. Remove the firm dough from the fridge.

Cut it into 7-8mm thick slices.

Transfer the slices to the prepared baking trays, making sure they keep their round shape.

Bake for 18-20 minutes.

Once cooked, let the cookies cool on the tray for 3 minutes before lifting them on to a wire rack to finish cooling.

Once cold, store them in an airtight tin.