Raisin rounds
Ingredients
275 g plain flour
1 tsp Dansukker Vanilla Sugar
3 g baking powder
75 g raisins
150 g butter or margarine
50 ml cream
For rolling
150-200 g Dansukker Granulated Sugar
Mix together the dry ingredients and the raisins. Cut the fat into small pieces and rub it into the flour mixture to a breadcrumb consistency. Add the cream and work into a dough. Refrigerate for at least 1 hour. Divide the dough into two parts and shape each part into a roll about 3 cm in diameter. Cut the rolls into 1/2 cm thick slices. Pour the sugar onto a sheet of baking parchment, lay the dough slices on the sugar and lightly roll them out to a diameter of about 6 cm. Turn the rounds over so that the sugar covers both sides. Place the rounds on a parchment-lined baking sheet and bake in the centre of the oven at 200 °C for about 7 minutes. Leave to cool on a wire rack.
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