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Raisin Drops Recipe
|Butter/Margarine||4 Ounce, softened (100 Gram)|
|Caster sugar||2 Ounce (50 Gram)|
|Soft light brown sugar||2 Ounce (50 Gram)|
|Egg||1 , lightly beaten|
|Vanilla essence||1⁄2 Teaspoon|
|Plain flour||4 Ounce (100 Gram)|
|Soda bicarbonate||1⁄2 Teaspoon|
|Raisins||3 Ounce (75 Grams)|
|Chopped mixed nuts||2 Ounce (50 Grams)|
Serving size: Complete recipe
Calories 2345 Calories from Fat 1150
% Daily Value*
Total Fat 129 g198.4%
Saturated Fat 65.3 g326.4%
Trans Fat 0 g
Cholesterol 455.3 mg
Sodium 976.1 mg40.7%
Total Carbohydrates 282 g94.1%
Dietary Fiber 9.9 g39.5%
Sugars 166.6 g
Protein 29 g57.2%
Vitamin A 61.6% Vitamin C 3.3%
Calcium 18.8% Iron 16.3%
*Based on a 2000 Calorie diet
Cream the butter or margarine with the sugars until very soft, light and fluffy.
Gradually add the egg, beating continuously, then beat in the vanilla essence.
Sift together the flour and the bicarbonate of soda, then work these dry ingredients into the creamed mixture, together with the raisins and nuts.
Drop heaped teaspoonfuls of the mixture on to the prepared baking tray.
Space the biscuits well apart to allow room for spreading.
Bake in a moderate oven (180C, 350F, gas 4) for 15 minutes, or until golden.
Leave the raisin drops to cool on the trays for a minute before transferring them to a wire rack to cool completely.
Continue cooking the biscuits in this way until all the mixture is used, cleaning and re greasing the trays if necessary.