Raisin Drops Recipe
Ingredients
| 100 g/4 oz butter or margarine, softened | ||
| 50 g/2 oz caster sugar | ||
| Light brown sugar | 50 Gram | |
| 1 egg, lightly beaten | ||
| Vanilla essence | 1/2 Teaspoon | |
| 100 g/4 oz plain flour | ||
| Soda bicarbonate | 1/2 Teaspoon | |
| 75 g/3 oz raisins | ||
| 50 g/2 oz chopped mixed nuts | ||
Directions
Lightly grease two baking trays.
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.
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.
Chef
