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.