Oat & Raisin Biscuits

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Oats & Raisin Biscuits
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115g unsalted butter
40g sugar
80g brown sugar
1 egg
150g rolled oats
80g plain flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
100g raisins
pinch of salt
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In a large bowl, combine softened butter, sugar and brown sugar with an electric mixer till soft and creamy.

Add egg and mix until well combined.
Add oats, flour, cinnamon, baking soda and salt, and mix with a spatula and add raisins.

Wrap the dough with a glad wrap and refrigerate for 30 minutes.
Preheat oven to 180°C.

Using a tablespoon, scoop the dough and roll into balls. Place them on lined baking trays.

Bake them for about 10 minuets or until edges are brown and tops are pale brown and just set.

Remove from oven and cool on baking sheet for 5 minutes.
Transfer the biscuits to a wire rack.

Palets Bretons

Palets Bretons are from Brittany (North West of France) where is famous for salt and dairy products. The original recipe use salted butter from Brittany. Try to get the best quality salted butter but if you can't, use unsalted butter and add some good quality sea salt instead.

You can follow either method 1 or 2 to cut out the dough after rolling.

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Palets Bretons
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170g salted butter (cultured)
150g sugar
1/2 teaspoon salt
4 egg yolks
250g plain flour
1 teaspoon baking powder

1 egg yolk
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Makes approximately 25 biscuits

Preheat oven to 180°C.

Using a stand mixer or hand mixer, beat softened butter, sugar and salt until creamy. Add egg yolks, flour and baking powder and make smooth soft dough forms.

method 1:
Roll the dough and make a 5 cm wide cylinder shape and cover with glad wrap. Chill in fridge for 1 hour.
Preheat oven to 180°C.
Remove from fridge and slice the dough 1 cm thick pieces.

method 2:
Roll the dough out 1 cm thick between 2 baking sheets.
Preheat oven to 180°C.
Chill in fridge for 30 minutes. Cut the dough using a 5.5 cm cookie cutter. If the dough gets too soft and sticky, put back in fridge or freezer for 10 minutes to firm it up again.

Brush egg yolk and draw lines with a folk on the surface of the discs. Place them in the muffin tin.
Bake for 20 minutes or until golden brown.

Turn the biscuits out on a baking rack. Cool them down.