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