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Oat & sultana biscuits

  • Cooking time
  • Preparation time
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recipe image Oat & sultana biscuits


  • 85 grams Flora Original margarine spread
  • 1/3 cup caster sugar
  • 1 egg lightly beaten
  • 2 drops vanilla essence
  • 2/3 cup sultanas
  • 1 cup self-raising flour
  • 2/3 cup rolled oats

Nutrition Facts

Energy (kcal)2337 kcal
Energy (kJ)9776 kJ
Protein (g)44.4 g
Carbohydrate incl. fibre (g)369.0 g
Carbohydrate excl. fibre (g)347.3 g
Sugar (g)165.6 g
Fibre (g)21.8 g
Fat (g)83.2 g
Saturated fat (g)15.7 g
Unsaturated fat (g)62.9 g
Monounsaturated fat (g)35.6 g
Polyunsaturated fat (g)27.3 g
Trans fat (g)5.0 g
Cholesterol (mg)216 mg
Sodium (mg)2215 mg
Salt (g)5.55 g
Vitamin A (IU)3349 IU
Vitamin C (mg)5.4 mg
Calcium (mg)623 mg
Iron (mg)15.26 mg
Potassium (mg)1975 mg


  1. Pre-heat oven to 180°C and line baking trays with baking paper.
  2. Cream Flora and sugar with a hand held electric mixer, until light and fluffy. Add egg and vanilla and mix well. Fold in sultanas and flour. Drop teaspoonfuls of mixture into oats and roll into balls. Place onto prepared trays, pressing down lightly with fingertips, allowing room for spreading.
  3. Bake for 20 minutes or until golden. Allow to cool on baking trays. Store in an airtight container.