Ingredients
The following ingredients have 4 Servings
- 190 grams plain flour
- 120 grams granulated sugar
- 90 grams light brown muscovado sugar
- 0.25 tsp ground cloves
- 0.25 tsp ground cinnamon
- 0.5 tsp Shetland sea salt
- 0.5 tsp baking powder (slightly heaped tsp)
- 0.25 tsp bicarbonate of soda
- 90 grams white vegetable fat
- 75 grams porridge oats
- 80 grams raisins (or sultanas)
- 40 ml full fat milk
- 0.5 tsp vanilla extract
- 1 medium free-range egg
Instruction
- Preheat oven to 180 C/ 350 F.
- Whisk the flour, sugars, spices, salt, baking powder and bicarbonate of soda together in a large mixing bowl.
- Rub the white vegetable fat in with your fingers tips until it resembles coarse bread crumbs.
- Stir in the porridge oats and raisins.
- Beat the egg, milk and vanilla together and add to the dry ingredients. Combine well with a wooden spoon.
- Drop by the spoonful (about the size of a walnut) onto a greased baking tray or a silicone baking mat.
- Bake in the centre of the oven for 12-14 minutes, until golden.
- Leave to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.
- Store in an airtight container.
