John Myers
Ingredients for 1 servings:
- 250 g raisins
- e.g. rum for soaking
- 200 g butter
- 4 egg yolks
- 250 g sugar
- 1 packet of vanilla sugar
- 250 g flour
- 1 pack of wafers, round, approx. 5 cm
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes
Soak the raisins in rum overnight. I always use 80% domestic rum, and I like to use plenty. All ingredients should be at room temperature. Cream the butter, sugar, egg yolks, and vanilla sugar until creamy, similar to stiffly whipped cream – mix really vigorously and for a long time! Fold in the rum-soaked raisins, then add the flour (no baking powder!). Place small piles on the wafers. Don’t spread them too tightly on the baking sheet, as the cookies will spread. Bake at 170°C (top/bottom heat) for 15 minutes until golden brown. Makes about 70 cookies. This recipe dates back to a time when there was no baking paper, hence the wafers as a base. You can, of course, place the cookies directly on baking paper, but I think they’ll be moister with the wafers.
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