Raisin cookies

CategorySnacks

Yields1 Serving

 80 ml soft tub margarine
 80 ml sugar
 2 eggs, beaten
 5 ml vanilla essence
 5 ml finely grated lemon rind
 250 ml wholewheat flour
 250 ml cake flour
 100 ml raisins

1

This recipe is in Cooking from the Heart 2

Ready in 45 minutes

Homemade cookies are much better than shop-bought cookies, because you can control what goes into them. These are lower in fat and sugar, making them a healthier alternative.

1. Preheat the oven to 180 °c and line a baking tray with baking paper.
2. Place margarine and sugar in a mixing bowl and beat until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Stir in the vanilla and lemon rind and fold in both of the flours and raisins. Stir to form a smooth dough. Roll into balls and place on the baking tray. Press down with a fork.
5. Bake for 15 minutes or until golden brown. Cool on a cooling rack and store in an airtight container. Serve 2-3 small cookies as a snack.

Tips:
1. Use this cookie dough as a base for any cookie. Stir in chocolate chips for a special occasion.
2. Add ½ tsp (2,5 ml) ground ginger and 1 tsp (5 ml) ground mixed spice to the dough for a spiced cookie.

Ingredients

 80 ml soft tub margarine
 80 ml sugar
 2 eggs, beaten
 5 ml vanilla essence
 5 ml finely grated lemon rind
 250 ml wholewheat flour
 250 ml cake flour
 100 ml raisins

Directions

1

This recipe is in Cooking from the Heart 2

Ready in 45 minutes

Homemade cookies are much better than shop-bought cookies, because you can control what goes into them. These are lower in fat and sugar, making them a healthier alternative.

1. Preheat the oven to 180 °c and line a baking tray with baking paper.
2. Place margarine and sugar in a mixing bowl and beat until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Stir in the vanilla and lemon rind and fold in both of the flours and raisins. Stir to form a smooth dough. Roll into balls and place on the baking tray. Press down with a fork.
5. Bake for 15 minutes or until golden brown. Cool on a cooling rack and store in an airtight container. Serve 2-3 small cookies as a snack.

Tips:
1. Use this cookie dough as a base for any cookie. Stir in chocolate chips for a special occasion.
2. Add ½ tsp (2,5 ml) ground ginger and 1 tsp (5 ml) ground mixed spice to the dough for a spiced cookie.

Raisin cookies
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