- Cream - 110 milliliters
- Oil - 100 Grams
- Egg - 1 piece
- Vanillin - 2 Grams
- Sugar - 80 Grams
- Flour - 350 Grams
- Raisins - 100 Grams
- Baking Powder - 2 Teaspoons
- Salt - 0.5 teaspoons
1. Raisin pick and pour hot water for 20-30 minutes. When the raisins become soft, drain the water, and dry the raisins. 2. Soften the butter. Egg beat with sugar. Add butter and whip all together. 3. Pour the cream and vanillin into the creamy egg mass. Leave some cream on the grease of the pastry. Mix the mixture well. 4. Sift the flour and mix with a baking powder. Pour flour, salt and raisins into the mixture. Stir well and knead the dough. The dough for this recipe is soft and not very steep. 5. Cover the baking sheet with parchment. Oven to warm up to 180 degrees. Cut the dough into forty pieces and glaze the balls. Finished cookies put on a baking sheet. Lubricate the cookies on top with cream. The biscuits are cooked for about 25 minutes.
Servings: 40