Raisin Cakelets
A dish made with cottolene and fine sugar.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 80 ml Cottolene
- 240 ml fine sugar
- 2 eggs well beaten
- Yolk 1 egg
- 120 ml milk
- 470 ml flour
- 15 ml baking powder
- 1 ml salt
- 240 ml raisins seeded and cut in pieces
- 15 ml flour
- Blanched and shredded almonds
Make it lactose-friendly
- 1/2 cup milk → lactose-free milk, oat milk, or almond milk
Steps
- PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Add beaten egg yolk and eggs. Mix and sift flour, baking powder and salt. Add to first mixture alternately with milk; add raisins dredged with tablespoon flour. Beat thoroughly and fill small, buttered individual tins two-thirds full. Strew tops with almonds, sprinkle with powdered sugar and bake twelve to fifteen minutes in a moderate oven.
Nutrition (estimated, per serving)
| Calories | 417 |
|---|---|
| Protein | 8.8 g |
| Fat | 3.2 g |
| Carbs | 89.0 g |
| Fiber | 1.9 g |
| Sodium | 454 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States