Oat and Raisin Icebox Cookies

Method

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.