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Prep: 20 minutes
Cook: 10-12 minutes
Serves: 16


100ml double cream

100ml soured cream

100g caster sugar

2 tbsp vegetable oil

1 medium egg yolk

2 tsp vanilla extract

½ tsp bicarbonate of soda

250g plain flour

1 tsp baking powder

100g California Raisins

Icing sugar for dusting


Preheat the oven to 200oC, gas mark 6.

Mix together the cream and soured cream in a jug and chill.

Using an electric hand whisk, beat together the sugar, oil, egg yolk and vanilla until well blended. Stir the bicarbonate of soda into the cream mixture and whisk into the sugar mixture.

Mix the flour and baking powder together then fold into the cream mixture until thick then stir in the raisins.

Spoon a golf ball sized piece of dough on a floured surface, dust with a little flour and roll to a 20cm rope, form into a figure of 8 or infinity sign and pinch the edges together. Place on a large baking tray, repeat to make 16 cookies. Bake for 10-12 minutes until golden. Dust with icing sugar before serving.

Cooks tip

Try adding some ground ginger or cinnamon for extra flavour.