Vegan Oat and Raisin Biscuits with Barley Malt

This recipe had to be created because my toddler son loves biscuits. He would eat one every minute, so I had to figure out the least harmful composition of ingredients, paying a special attention to the sweetening ingredient. Barley malt syrup is one of the main sweeteners used in macrobiotic cooking, and it's good because it comes from grain.
So there's my version of classic oat & raisin biscuits.

Makes about 35 biscuits

Ingredients:
1 cup oat flakes
1 1/2 cup whole grain spelt flour
3/4 cup barley malt syrup
1/3 cup oil
2 Tbsp rice milk (or any dairy-free milk/water)
1 tsp pure vanilla extract
1/2 cup raisins soaked and drained
1/2 tsp baking powder
pinch of salt

Preheat oven to 180C and prepare a baking tray lined with greaseproof paper.
In a large bowl, mix togetrher oil, barley malt syrup and vanilla extract, add oats, flour, salt and baking powder. Look at the consistency and if you think it might do with some more moisture, add rice milk to it. Mix thoroughly until smooth. Incorporate raisins in the dough.
Then, and this is quite important - refrigerate your dough for 15 minutes, if you don't want your biscuits to spread too much. Cooling the baking tray will help too. Alternatively, you can form biscuits on the tray (taking a bit of the dough with a teaspoon and dropping on the baking sheetwith 1-2 inches between them), place the tray in the fridge, and after 15 minutes take it out and put straight into the oven.

If you like your biscuits big and flat, you can use unrefrigerated dough, but keep 3 inches between them. I have a small oven and use small trays, so I have to pack them a bit tighter together, so I prefer using refrigerated dough.

Bake for 12 minutes. They will be a bit soft but they will harden soon. Keep in the airtight container.