• Prep Time 30 minutes
  • Cook Time 16 minutes
  • Serving For 60 people
  • Difficulty Easy
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 125g Anchor Salted Tinned Butter
  • 45g Caster Sugar
  • 100g Dark Brown Sugar
  • 1 Whole Egg, Grade A
  • 135g All Purpose Flour
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 110g Hazelnut(lightly toasted, roughly chopped)
  • 40g Raisin


  1. Preheat oven at 160 °C.
  2. In a mixing bowl with paddle attachment, beat Anchor Butter, caster sugar and dark brown sugar together until light and fluffy.
  3. Add in egg into the mixture.
  4. Sift flour, baking soda and salt together. Add into the mixture and followed by chopped hazelnut and raisin. Mix until form a dough.
  5. Keep the dough in the fridge for at least 30 minutes.
  6. Portion each using a small teaspoon, line on baking tray with parchment paper.
  7. Bake for 13 - 16 minutes.

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