Serves 4
INGREDIENTS
125g (2/3 cup) caster (superfine) sugar
100g (1/2 cup) brown sugar
150ml (2/3 cup) Extra virgin olive oil
1 tsp vanilla extract
1 egg
100g (3/4 cup) raisins
½ tsp salt
Grated zest of 1 lemon
250g (1-3/4 cups + 2 tbsp) self-raising flour
METHOD
In a big bowl, vigorously whisk both the sugars with the olive oil for 2 minutes. Add the vanilla extract and the egg and whisk for another 2 minutes. Add the raisins, salt and lemon zest. Sift over the flour and fold with a spatula for no longer than 2 minutes. The mixture will lose its fluffiness and get firmer the longer you fold it, so don’t overdo it. Chill the dough in the fridge for 30 minutes.
Preheat the oven to 180°C/gas mark 4 and line a baking sheet with parchment paper.
Roll the chilled dough into balls the size of ping pong and place on the prepared baking sheet, leaving at least 10 cm (4 in) between each one to allow for spreading. Bake for about 7 minutes if you like them soft and doughy, or 9 minutes if you prefer them crispier.