Saturday, January 17, 2009
Boiled Raisin Cookies
These cookies are always a favorite of mine. The combination of spices gives them an
interesting irresistible taste. The recipe itself uses a cake like batter and results in a
chewy cookie that has the texture of a muffin top.
The original recipe is below, a couple of observations:
A Raisins Tale,
I would recommend adding the raisins to the boiling water and boiling them for three minutes.
Then cover and let cool and steep while you prepare the balance of the recipe. DRAIN and fold them in at the very last step. If you add all the raisin water you will have a very runny dough.
On Salt and Typo's
If you use salted butter or margarine ( Imperial) you don't need to add the extra salt.
The double 1/4 tsp of all spice is probably a typo as one measure is enough if its freshly ground.
Enjoy this Classic in moderation, freeze the balance or keep in your cold room as they are moist and will spoil if you leave them out.