Ingredients 1/2 cup of caster sugar
125g of butter
1/2 teaspoon of vanilla essence
1 teaspoon of baking powder
2 cups of plain flour
2 tablespoons of milk
3/4 cup of rolled oats
1/2 cup of sultanas
Prepare a baking tray by lining it with silver foil or lightly greasing it. Preheat the oven to 180 degrees Celsius. Lining the tray with silver foil can save on washing up, because the foil takes the mess and can be removed and thrown away without dirtying the tray beneath (but, on the flipside, this creates extra landfill...)
In a mixing bowl, use an electric mixer to cream the butter and caster sugar together. This should take a couple of minutes until the sugar and butter are completely combined into a smooth paste.
Beat in the vanilla essence and the egg. Beat until the egg is completely mixed through so that there is no extra egg leftover on top of the mixture.
Sift the flour and baking powder into the mixing bowl and beat until well combined.
Use a spoon to stir in the milk and combine to form the base of the biscuit dough.
Place the rolled oats and sultanas into the mixture and use a wooden spoon to fold them through the biscuit dough until they are embedded into the mixture and well coated in biscuit dough.
With flour on your hands to prevent sticking, roll the biscuit dough into balls of the desired size and place these onto the prepared baking tray. Leave a 2-3 centimeter gap between each dough ball to allow for spreading.
Use the heel of your hand to slightly flatten the dough balls.
Bake for 12-15 minutes until the biscuits are light golden brown.
Remove from the oven and cool on a wire rack. Store in an airtight container or eat straight away with some juice or a cup of tea or coffee.