Oatmeal Raisin Tea Biscuits

This is your basic Oatmeal Raisin tea biscuit — you can’t go wrong with this one.  These are great to take with you for a quick snack to avoid the fast food fallback. They cost hardly anything to make,  pennies compared to the cost of a nutrition or snack bar. I make four batches in a little over an hour, one after another, one mess and about 52 or more tea biscuits for a couple of dollars, if that.  I’ll calculate that out one day soon. For more tips see All About Tea Biscuits.

Basic Recipe (used in each of my tea biscuit recipes):
1 cup Whole-wheat flour
1 cup Old Fashioned Oats (Quaker oatmeal)
1/2 cup sugar
2 tsp Baking Powder (optional)
3 tsp Egg Replacer  (or use 2 eggs and add with liquids in below recipes)
1/2 tsp salt
2 Tbsp psyllium husk

For this Oatmeal Raisin variation add the following (per the instructions below):
2 Tbsp freshly ground Flax Seed (optional)
1 tsp Cinnamon
4 Tbsp canola oil (or safflower oil, butter, margarine)
1/2 cup soy milk (or milk) adjust to make dough
1/2 cup Walnuts, chopped
1/2 cup raisins 

Instructions for all recipes below:
Step 1 – Add one basic recipe into a food processor, add any additional dry ingredients called in the recipe and pulse until mixed.
Step 2 – Add the oil slowing to the dry ingredients in the food processor, pulse or blend until the mixture resembles coarse meal. 
Step 3 – Add the liquid ingredients slowing to the processor until they form a ball of dough.
Step 4 – Place dough on a work surface or large bowl and add any additional ingredients, kneading for one minute or until all ingredients are blended.
Step 5 – Turn dough onto lightly floured board, pat or roll to less than 1/2 inch thick and cut tea cakes using a round cookie cutter or cut into wedges.
Step 6 – Place on cookie sheet and baked for about 15 minutes. If you want a dry tea biscuit, reduce heat and baker longer, checking regularly.

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