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  • 250g polyunsaturated margarine
  • 3/4 cup (165g) brown sugar
  • ¼ cup (55g) caster sugar
  • 1 egg
  • 2½ cups (225g) rolled oats
  • 1 cup (150g) plain flour, sifted
  • 1 cup (160g) wholemeal flour
  • 1 cup (185g) raisins
  • 1 teaspoon ground cinnamon
  • ½ teaspoon bicarbonate of soda

Oat and raisin cookies

By Suzanne Gibbs
  • Serving size: Serves 10 or more
  • Cooking time: Less than 30 minutes

1. Preheat oven to 190&#deg;C. Line 2 baking trays with baking paper.

2. Using an electric mixer, cream margarine and sugars together until light and fluffy. Add egg and beat well. Gently fold in remaining ingredients and ¼ cup water.

3. Place heaped teaspoons of mixture onto prepared baking trays. Using a fork, press each cookie to flatten slightly. Bake for 12-15 minutes, until golden. Remove and cool on a wire rack. Store in airtight containers.

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