Buttery Raisin Cookies

What could I bake with children?

This is the perfect recipe to try out with mini people – they don’t need to look perfect and taste amazing.

Buttery Raisin Cookies

You will need: **available at Scoop and Scales

  • 60 g plain flour **
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 250 g caster sugar
  • 90 g unsalted butter, softened
  • tablespoon milk
  • 170 g sultanas (or raisins) **

What to do:

  • Preheat oven to 180C / 350F . Line 2 large baking trays with baking paper.
  • Sift together the flour, baking powder and salt and mix well to distribute evenly.
  • In a separate bowl, beat together the butter and sugar until lightened and fluffy (a minute or two).
  • Add half the flour mix. Beat until just combined. Add the milk and remainder of the flour and mix until it just starts to come together.
  • Finally, add the sultanas and give the mix another beat until mixed through and the dough is clumping.
  • Pull the dough together with your hands then take approximately 1.5 to 2 tbsp full of mixture, roll into a ball and place on a baking sheet 2 inches apart
  • Once you have filled a tray lay a sheet of baking paper over the top and use a second baking tray to press down all over to flatten the cookie out to about 5-6mm thick. (this will create rough, broken edges – this is a good thing).
  • Bake for 6 minutes. Sprinkle with a little extra caster sugar, turn the trays and bake for a further 6-7 minutes. Make sure they are nice and golden around the edges – this gives lots of extra flavour.