• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Easy
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 300g Anchor butter
  • 225g sugar
  • 20g emulsifier (Quick75)
  • 270g egg
  • 6g vanilla
  • 30g sorbitol
  • 75g high ratio flour
  • 180g all purpose flour
  • 45g ground almonds
  • 9g baking powder
  • 40g Anchor UHT milk
  • 75g raisins


  1. Cream butter, sugar and emulsifier on high speed for 5 minutes and 10 minutes on medium speed. Scrape down.
  2. Add egg and vanilla gradually on high speed and mix for 10 - 15 minutes.
  3. Pour in sorbitol over 1 minute on slow speed.
  4. Preblend flour, ground almonds and baking powder and fold in on slow speed over 30 seconds. Add milk followed by raisins.
  5. Scale into small rectangular silicon moulds with an ice-cream scoop until 3/4 high. Bake at 190°C for 20 minutes.

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