Oat and raisin ‘sandwich’ biscuits

Oat and raisin ‘sandwich’ biscuits

Ruby Violet's Ice Cream Dream
Danielle Wood

We sell these in small waxed paper bags, and they are more filling than they look. A firm favourite with children, plus they are quite nutritious too. We have used vanilla as a filling, but they work equally well with some of the more adventurous flavours such as rhubarb and strawberry sorbet.


Quantity Ingredient
185g plain flour
80g granulated sugar
150g light brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
300g jumbo oats, preferably organic
160g raisins
250ml vegetable or sunflower oil
90ml whole milk
3 medium eggs


  1. Preheat the oven to 170°C. Line 3 baking sheets with baking parchment paper, or use silicone mats.
  2. Mix together the flour, both the sugars, baking powder, cinnamon and salt in a food processor. Next add the oats and raisins followed by the oil, milk, and eggs. Mix well. The mixture will be quite runny so do not be alarmed.
  3. Drop 1 heaped tablespoon of the mixture on to the prepared baking sheet for each biscuit. These are large biscuits, so about 6 should fit on a sheet.
  4. Again, spread each spoonful of mixture with your hands or a spoon into a 6 cm wide circle. Leave space in between each one as they can spread when cooking
  5. Bake one biscuit first for 10–12 minutes or until golden brown. If the timing and temperature is correct bake the rest of the biscuits accordingly.
  6. Let the biscuits completely cool on a wire rack before sandwiching with ice cream. Wrap the ‘sandwiches’ in waxed or greaseproof paper and keep in the freezer until ready to serve.
  7. I find these biscuits a little heavy and squishy to eat on their own, but they are absolutely perfect for freezing with ice cream or sorbet.
ice cream
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