Raisin Cookies



  • ⅓ cup (80 ml) soft tub margarine
  • ⅓ cup (80 ml) sugar
  • 2 eggs, beaten
  • 1 tsp (5 ml) vanilla essence
  • 1 tsp (5 ml) finely grated lemon rind
  • 1 cup (250 ml) wholewheat flour
  • 1 cup (250 ml) cake flour
  • 100 ml raisins


Preheat the oven to 180 °C and line a baking tray with baking paper.

Place margarine and sugar in a mixing bowl and beat until light and fluffy.

Add eggs one at a time, beating well after each addition.

Stir in the vanilla and lemon rind and fold in both of the flours and raisins. Stir to form a smooth dough. Roll into balls and place on the baking tray. Press down with a fork. 5. Bake for 15 minutes or until golden brown. Cool on a cooling rack and store in an airtight container. Serve 2-3 small cookies as a snack.