These raisin cookies fold plump raisins into a simple buttery dough that gets sliced and baked. Because the dough log freezes well, you can always have fresh-baked cookies within minutes.
Beat the butter with the sugar until creamy, then add the egg and vanilla. Mix in the flour, baking powder and salt, fold in the raisins, then roll the dough into a cylinder.
Wrap the log in cling film and freeze it for at least 45 minutes until firm.
Slice the firm log into 1 cm rounds and arrange on a tray, then bake in an oven preheated to 175°C until the edges turn lightly golden.
Roll the dough into a log and wrap it in cling film; the 45-minute rest is the minimum, and it freezes well for weeks. Allergens: contains wheat (gluten), dairy and egg.
Ruloyu 45 dakika yerine bütün gece dondurucuda bıraktım, dilimlemesi çok daha kolay oldu ve kurabiyeler daha düzgün yuvarlak çıktı. Kuru üzümleri ılık suda 5 dakika bekletip kullandım, daha yumuşak kaldılar.
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