- Raisins 100g
- Unsalted butter 125g
- Granulated sugar 100g
- Soft brown sugar 75g
- Free range egg, 1
- Vanilla extract, 2 teaspoons
- Plain flour 150g
- Baking powder, 1/2 a teaspoon
- Pinch of salt
2 large baking sheets, baking parchment.
1. Preheat the oven to 190 degrees/ Gas mark 5. Line the baking sheets.
2. Heat the butter in a small saucepan until it is melted. Put the two types of sugar into the mixing bowl. Pour the butter onto the sugar and mix well.
3. Add the egg and vanilla extract. Beat well.
4. Sift the flour, baking powder and salt into the mixture and stir well. Then add the raisins. The mixture should be pretty sloppy.
5. Put heaped pudding spoonfuls of the mixture on the lined baking sheets. Leave plenty of space between each one as they cookies grow.
6. Bake for 8-10 minutes, until the cookies are just turning golden brown.
7. Leave the cookies to harden for a couple of minutes then transfer to cool on a wire cooling rack.
8. Enjoy, nom nom.
* I always end up making double quantities for my family of five, as they store well in a cookie tin and are very popular.