One of my children’s favourite childhood snacks is ‘Soft Raisin Cookies’. When we were living in Japan, a CO-OP store near our house was selling them and my children loved the cookies so much. After we returned to Australia, I started recreating those raisin cookies. There was no recipe available, I just tried again and again. Too much butter resulted in wrong texture. The dough shouldn’t be very sweet. Self Raising Flour works better. After many trials, my recipe has been completed. I think this is good enough.
Raisins OR Sultanas 1 cup *coarsely chopped
Marmalade 2 to 3 tablespoons
Self-Raising Flour 1 & 1/2 cups
Sugar 1 to 2 tablespoons
Salt 1 pinch
Milk 1/2 cup
Egg 1 *lightly whisked, save 1 tablespoonful for brushing
Butter 20g *melted
- Preheat oven to 180°C. Line a large baking tray with baking paper. *Note: You might need two trays.
- Mix coarsely chopped Raisins/Sultanas and Marmalade in a small bowl to make the filling.
- Place all dry ingredients in a bowl, add Milk, Egg and Butter and mix well to form a soft dough, knead, gradually adding extra flour if required, until smooth. Divide in half.
- On a lightly floured surface, roll out a half of the dough into a large rectangle. Spread the raisin filling evenly on the dough. Rolled out the other half of the dough into same size rectangle and place it on the filling to cover.
- Now you can roll out the dough sandwich into a 5mm thin large rectangle. If your baking tray is not large enough, cut the dough sandwich in half and bake using two trays.
- Gently brush with the saved Egg and bake for about 15 minutes or until nicely browned.
- Cut into 5 x 5cm squares and cool. *Note: You can cut before baking if you prefer.
- For crispier texture, arrange the cut cookies back onto the baking tray and leave them in still hot oven (140°C) for 15 to 20 more minutes.