Raisin cookies

Name: Raisin cookies
Ingredients: 500 g flour; 2 pinches of baking soda; 2 eggs; 250 g butter; 100 g sugar; 1 packet vanilla sugar; 1 pinch of salt; 150 g raisins

Dessert - Raisin cookies by Gabriela P. - Recipia

The soft, slightly crumbly dough is squeezed between your palms to shape raisin cookies with melted butter and vanilla. In the oven, their edges turn golden while the centers stay tender and slightly crumbly, with raisins scattered throughout. I flatten them only a little, so they stay thicker. Prep: 20 minutes. Cook: 12-14 minutes. Rest: 5 minutes. Total time: 37-39 minutes. Servings: 12. About 385 kcal and 6 g of protein per serving.

Ingredients

500 g flour
2 pinches of baking soda
2 eggs
250 g butter
100 g sugar
1 packet vanilla sugar
1 pinch of salt
150 g raisins

Preparation

1. Heat the oven to 180°C. Melt the butter over low heat for 2 minutes, until liquid, then let it cool for 5 minutes. 2. Mix the flour, baking soda, eggs, sugar, vanilla sugar and salt with the melted butter. Fold in the raisins; the dough will be soft and slightly crumbly. 3. Take a piece of dough and squeeze it between your palms until it forms a ball, then flatten it slightly. Continue until you have used all the dough. 4. Bake the cookies for 10-12 minutes, until the edges start to turn golden.

Notes

They keep in a closed container for up to 3 days. I serve them with black tea; their texture is like that of plain tea biscuits, with raisins throughout. Pieces of a similar size bake more evenly, while smaller ones brown before thicker ones. It’s easy to rush the flattening, but make each piece the same thickness so the edges don’t dry out before the center. For a variation, replace 50 g of raisins with 50 g of chopped walnuts; the dough contains gluten, dairy and eggs, and the walnuts add an allergen.