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Monday, October 19, 2015

Oatmeal raisin biscuits

S is away for a few days. I don't always deal well with him being away. In that sometimes I try and cram in so much stuff - things he thinks are dull, or just activities to stop me getting bored or missing him. I tend to get back to normal if he's away for more than a few days but the first few days can get a bit nutso. He left for a conference in Heidelberg yesterday morning, and then I... went for my longest-ever run (note to self: sunday around 10am is a bad time - everywhere was full of macho running gangs running three-abreast, elbowing people out of the way, and pissing), washed my hair, cleaned the entire apt including air vents, made marmalade, did some sewing and writing, went shopping... and made biscuits to take to Danish class.

We have something called a Kageordning, where every week someone signs up to bring cake or something sweet and we take a break in the middle of class to eat it. Apparently this is very Danish. I think it kind of is: both the cake-break and the randomly having breaks / holidays all the time. It was high time I took a turn - I hadn't done one at all last term. Since class is on a Monday it was easy enough to find time to bake yesterday, notwithstanding all the other stuff I was apparently busy with. I decided to take oatmeal-cinnamon-raisin biscuits. It was the first time in ages I had made non-vegan biscuits. Went with this recipe.

(makes approx. 30 small-medium biscuits)

1/2 cup / 115 g butter, softened
2/3 cup / 125 g light brown sugar, packed (used white)
1 egg
1/2 tsp vanilla essence
3/4 cup / 95 g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup / 120 g oats
3/4 cup / 120 g raisins

Heat oven to 350F / 175C / 155C fan. Cream butter, sugar, egg and vanilla in a large bowl. In a separate bowl, mix flour, bicarb, cinnamon and salt. Stir this into the butter/sugar mix, then mix in the oats and raisins. Use a teaspoon to put blobs of mixture two inches apart on a parchment-lined baking sheet. Bake for 10-20 min, taking them out when golden at the edges but still pale on top. Let them sit on the baking sheet for 5 min before transferring to a rack to cool.
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