- softened butter - - To taste (for lubricating sheets for baking)
- raisins - 2 Cups
- sugar - 1 glass
- cornstarch - 1 teaspoon
- apple cider - 1/2 cup
- flour - 2 1/2 cups
- soda - 1 1/4 Teaspoons
- salt - 1 1/4 Teaspoons
- vegetable fat - 1 1/4 Teaspoons
- light brown sugar - 1 1/4 Teaspoons
- big egg - 1 piece
- extract of vanilla - 1 1/4 Teaspoons
- oat flakes - 2 1/2 cups
Preheat the oven to 175 degrees. Lubricate the sheets for baking, set aside. Prepare the filling. Mix the raisins and sugar in the food processor to a consistency of mashed potatoes. Put into a saucepan. Beat cornstarch in 1 glass of cold water. Add to the raisin mass. Add apple cider. Cook over medium heat, stirring until the mixture thickens and sugar dissolves, about 6 minutes. Allow to cool completely. Make the dough. Mix together flour, soda and salt in a bowl, set aside. Add vegetable fat and beat with a mixer at medium speed until smooth. Add brown sugar and whisk for 2 to 3 minutes. Add the egg and vanilla. Reduce speed and add flour mixture. Add the oat flakes and mix. Spread half the dough on a prepared baking sheet. Evenly fill the dough stuffing with raisins. Rinse the remaining dough with your fingers over the top of the filling, gently pressing down. Bake until golden brown, about 35 minutes. Allow to cool completely into a sheet on the grate. Cut into 30 squares. Cakes can be stored in sealed containers at room temperature for up to 5 days.
Servings: 30