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Oat and Raisin Icebox Cookies

Makes 12-15 cookies

Packed with oats and studded with raisins, these icebox cookies are so named because the soft dough hardens in the icebox or freezer before baking. You can keep this cookie dough in the icebox for up to a month, just ready to quickly bake fresh oat cookies whenever you wish.

Free from Soya, Nuts
Vegetarian

Ingredients

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  1. Pre-heat the oven.
  2. Rub some oil around the inside of two baking trays or insert a baking liner.
  3. Measure the flour into a bowl, add the cinnamon and stir to combine.
  4. Put the butter and sugar into a large mixing bowl and beat until creamy.
  5. Break the egg into the bowl and beat until smooth.
  6. Sieve the prepared flour into the bowl and mix well.
  7. Add in the oats and raisins and stir into a dough.
  8. Put the dough onto a piece of greaseproof or parchment paper, shape, roll and wrap it into 20cm/8” cylinder.
  9. Put the dough cylinder into the icebox or freezer for 5-10 minutes to firm or until required.
  10. When ready to bake, remove the cookie dough from the icebox and unwrap it.
  11. Cut the dough into 7mm/¼” thick slices.
  12. Transfer the slices to the prepared baking trays, making sure they keep their round shape.
  13. Bake for 18-20 minutes.
  14. Cool the cookies on the baking trays for 3 minutes before lifting them onto a wire rack to finish cooling.
  15. Store cold cookies in an airtight tin.

Equipment

2 x baking trays, large mixing bowl and greaseproof or parchment paper

Temperature

180°C, Fan 160°C, 350°F, Gas 4        

Cooking time

18-20 minutes
These were easy to make and I added broken white chocs instead of raisins..... Tasted by all, loved by all. These are going to be made again and again! Thank you for an easy recipe to do.
By HockeyMum
01 Aug 2020
Such an easy recipe and tastes delicious!
By Emma
13 Jul 2020
These are lovely. I manage to bake at a too high temperature and thought I'd ruined, but they were still good. Going to make these again!
By Jacqui
03 Jul 2020
Partner said these were the best cookies ive made lately and I've made quite a few ! We like the fact they are crunchy outside and bit softer inside. I did not bother with refrigerating and just cooked on oven tray after makung balls and flattering them.
By Izzy
28 Jun 2020
Really lovely cookies. Will definitely be making them again. I used wholemeal SR flour.
By Irene Edwards
04 Jun 2020
Really good biscuits. I used ground ginger instead of cinnamon and they were gobbled up by all age groups. So easy to make. These will become a regular bake.
By Bee
25 May 2020
Really tasty! I added an extra teaspoon of cinnamon.
By Marcia
08 May 2020
Delicious cookies! Baked really well, crunchy, good texture, great flavour. Will be baking again!
By Carrie
09 Apr 2020

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Ingredients

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