Simple Butter and Raisin Cookies

Traditionally served at Easter, but we think too good to limit to once a year.


225 g butter, softened

140 g caster sugar, plus extra for sprinkling

1 egg yolk, lightly beaten

280 g plain flour

1 tsp mixed spice

55 g raisins

1 egg white, lightly beaten

Preheat oven to 190C.

Simple Butter and Raisin Cookies via Heart Home mag [3].jpg
  • Mix the butter, sugar and egg, and then add the sifted flour and mixed spice. Halve the dough, shape into balls wrap in clingfilm and chill in the fridge for 30 – 60 minutes.
  • Unwrap the dough and roll out using plenty of flour. Cut out the cookies with a 6 cm fluted round cutter and place them on the baking sheets spaced well apart.
  • Bake in preheated oven for 7 minutes, then brush with egg white and sprinkle with the sugar. Bake for a further 5 – 8 minutes.

From the Spring 2013 issue of Heart Home magazine.

Recipe and photographs: Giedre Augustinaviciute