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Raisin and nut wheels

By admin
17 December 2013

Makes 25 biscuits

125 ml (½ cup) margarine, softened

125 ml (½ cup) soft brown sugar

450 ml (2 4/5) cake flour, sifted

3 ml (½ teaspoon) bicarbonate of soda

1 egg, beaten

5 ml (1 teaspoon) vanilla essence

125 ml (½ cup) raisins, chopped

125 ml (½ cup) mixed nuts, chopped

Preheat the oven to 190°C and grease a large baking tray. Cream the margarine and brown sugar. Sift the cake flour and bicarbonate of soda into the mixture. Add the egg, vanilla essence, raisins and nuts to the mixture. Mix well to form a dough. Roll the dough into a thick log and cover with cling wrap. Refrigerate for at least 30 minutes, or until ready to bake. Cut the log into 5mm thick slices and arrange on the baking trays. Bake for 10 -12 minutes. Leave to cool slightly on the tray and then put on a wire rack to cool completely. Store in an airtight container.