Sunday, March 9, 2008

Raisin Shortbread



I am loving my success with shortbread. It's not exactly Walkers, but it satisfies my craving for butter soft cookies.

Made these quick cookies yesterday – beat 100 gm butter with 80 gm sugar (I used half caster sugar, half demarara). Add 1/2 tsp vanilla essence and 175 gms plain flour. Mix until smooth, then add 25 gms raisins and make a smooth dough. Make a roll of the dough and wrap in nonstick paper. Chill for half an hour or so, then unwrap and cut into cookies. Bake for 15-20 minutes until the cookies are slightly golden.

I cooled them, then stored in my Tupperware. They’re still crisp, so I’d say the cookies stay for a couple of days at least.

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