Add the raisins to a small bowl, cover with hot water, set aside to soak for 15 minutes.

In a medium mixing bowl, cream together the butter, caster sugar, brown sugar and vanilla until pale and fluffy. Add egg one at a time, beat to combine after each addition.

In a separate mixing bowl, sieve together all the dry ingredients, except the oats. Transfer the dried ingredients into the butter mixture, then add the oats, and almonds. Drain, then add the raisins, then mix until everything is combined.

Refrigerate the dough for 1 hour.

Line the drawer with baking paper.

Remove the dough from the fridge, form into balls (30 - 40 g each) and place some of them into the drawer, spaced 2 inches apart.

**Cover with parchment paper and weigh it down with a piece of biscuit dough, or a teaspoon.

(Optional: slightly flatten each dough ball with the back of a spoon before baking).

Select the OVEN function, CAKE, 160°C, set 15 minutes and press the START button.

Remove the drawer, allow the biscuits to cool and firm up before transferring to a wire rack to cool completely. Repeat the cooking process with the rest of the dough.