Lemon and raisin cookies


  • 150g soft dark brown sugar
  • 150g margarine
  • 1 lemon (finely grated for its zest)
  • 150g self-raising flour
  • 1 tsp baking powder
  • 75g porridge oats
  • 75g raisins (or other dried fruit)


  1. Preheat oven to 180’C/350’F/Gas mark 4
  2. Cream the sugar and margarine in a bowl – then mix in the lemon zest
  3. Mix in the flour, baking powder and oats
  4. Add the raisins and mix together
  5. Grease a baking tray, place heaped dessertspoons of mixture on the tray and flatten down slightly
  6. Space them well apart, as the mixture will spread
  7. Bake for 10 to 15 minutes until golden
  8. Leave to cool slightly before putting on a cooling rack
  9. They will feel soft to touch while still warm but will crisp up as they cool.

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