These cookies are easy to keep in an air-tight container for days. Good source of energy bites for kids after school or during weekends!
Here are the ingredient, simple to bake.
The butter I always stored up is the Star brand. Normally for baking, I used are unsalted one to control the taste of the dish. I get it cheaper in SengSong for this butter.
Ingredient:
1) 2 cups of all purpose flour
2)1/4 teaspoons of salt
3) 2 teaspoons of baking power
4) 1/2 teaspoon of cinnamon sugar
5)3/4 cup of light brown sugar. (I don't really like very sweet stuff, if you have sweet taste bud, you can increase to 1 cup)
6) 180g of unsalted butter, soften. ( I soften it immediately taken out from fridge, via microwave for about 15 sec, some are melted and rest are in lumpy but soft, I mesh them together well together to soften all the butter)
7) 1 egg
9) 1/4 cup milk
10) 1 teaspoon of vanilla extract
11) 1 cup of dark raisins
Preparation:
1) Before you start mixing the ingredient, Pre-heat the oven to 190 degrees.
2) Lay the baking sheet on the tray if not you can butter or oil the tray so that the cookies will not stick to the tray.
3) Mix item 1-4 together - flour, salt, cinnamon sugar, baking power.
4) Add in item 5-10 - brown sugar, egg, butter, milk, vanilla extract. Mix well. If you using electric mixer, beat for abt 30 sec.
5) Finally add in raisins and beat for 1 min, to form the batter.
6) The dough is soft hence you cannot use cookie cutter. Drop the batter using teaspoon on to the tray with the baking sheet. Remember space the cookie at least 1 inch apart.
7) Bake it for about 15 mins. Until the edge are start turning brown but the top is ok.
8) Remove from oven and let the cookie cool in the rack for 5 mins.
Enjoy these cookies with a cup of coffee or tea! Serve as a great afternoon tea cookie for a lazy weekend afternoon! :)
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