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Method Prep:40min › Cook:10min › Ready in:50min
Combine raisins and water in small saucepan. Simmer over low heat 20 to 30 minutes, until raisins are plump. Drain liquid from raisins into measuring jug. If necessary, add enough additional water hot from the kettle to the raisin liquid to measure 125ml. Add the Earl grey tea bag and steep for 5 minutes. Set drained raisins and 125ml Earl grey liquid aside to cool.
In a large mixing bowl, beat butter, sugars, eggs and vanilla with an electric mixer until smooth and creamy. Stir in reserved 125ml Earl grey liquid.
Sift the flour, baking powder, bicarb and salt into a separate bowl. Stir flour mixture into butter mixture with a spoon. Stir in oats and reserved raisins; mix well.
Drop dough by rounded teaspoonfuls, about 5cm apart, onto ungreased baking trays. Bake in a preheated 190 C / Gas 5 oven 8 to 10 minutes, or until lightly browned.
This actually came out quite cakey for me. I think more porridge oats would have been good, and maybe less baking powder/bicarb. The tea flavour is very subtle - leaving out the vanilla might make it a bit more noticeable. All in all, they do taste good, but they really aren't what I was expecting. - 20 Nov 2011