Oats-n-raisins squares

14 09 2011

This is a recipe I got from the Summer 2010/2011 edition of the Sarie Kos (Sarie Food) magazine. I absolutely LOVE these cookies/ squares! They’re tasty, chewy/ fruity, and are a good substitute for breakfast – if, like me, you’re not really into eating in the morning.

I’ll admit that I reduced the amount of raisins called for in the original recipe, since 350 g sounded like waaay too much. Of course, even with my reduced amount, you could substitute about half of it for chopped nuts/ cranberries/ dried fruit, if it tickles your fancy.

[This recipe was originally printed in Afrikaans, so I had to do a quick translation in order to give it to you :-)]


200 g margarine, soft

140 g (175 ml) brown sugar

140 g (175 ml) soft brown sugar

5 ml salt

2 eggs

250 g (445 ml) cake flour

200 g raisins

240 g (750 ml) oats


Heat the oven to 180 degrees Celsius.

Take a medium-sized mixing bowl and cream together the butter, brown sugar and salt until it’s soft and creamy.

Add the eggs one at a time and ensure that you mix them in thoroughly.

Add the flour, raisins and oats…

…then mix well.

Line a baking tray with foil/ baking (wax) paper and spray it with non-stick spray.

Spoon out the mixture and place on your baking tray – you can do it with an ice-cream scoop, then press down on the balls so they form cookies that are 1cm thick; OR you can do what I did and spoon everything into your baking tray (note that mine has more depth than a standard tray), then pat it down evenly. If you use this method, try for a thickness of a few centimetres (and make sure that it’s packed tightly together!)

Bake your cookies/ squares-in-the-making for about 20 to 25 minutes, or until golden brown.

Remove the baking tray from the oven and allow the cookies/ getting-there-squares to cool down sufficiently.

If you’re going for the squares option, now would be a good time to cut that big old block into (duh) squares.




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