Toffee and Raisin Cookies

I think I’ve been making too many chocolate biscuits recently – although they’re the family favourite – so today I made some Toffee and Raisin Cookies, just for a change. I think they taste really good and just like toffee, but my girls seem to dislike raisins these days – (I think I gave them too many as toddlers, it was one of the few, safe, easily available snacks!) – so they weren’t so keen. Anyway, they’ve been taken into school – we’ll see if 3M like them.

Toffee and Raisin Cookies (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)

makes about 15

  • 200g dairy-free spread, such as Pure Sunflower
  • 50g icing sugar, sifted
  • 50g soft, brown sugar
  • 1 tsp vanilla essence
  • 175g plain flour
  • 50g cornflour
  • large pinch of salt
  • 80g raisins

– Preheat the oven to 180 Degrees centigrade/Gas Mark 4

– Cream together the sugars, vanilla essence and dairy-free spread.

– Sift in the flours and salt.

– Bring together into a soft dough.

– Stir in the raisins

– Tear off tbsp sized lumps of dough and place, well-apart, on an un-greased baking sheet. Press down the top of each with a wet fork.

– Bake for 20 minutes.

– Cool on the trays for a few minutes before transferring to a wire rack.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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