Homemade cookies are much better than shop-bought cookies, because you can control what goes into them. These are lower in fat and sugar, making them a healthier alternative.
Ready in45 mins
Serving sizeMakes 25 – 30
- ⅓ cup (80 ml) soft tub margarine
- ⅓ cup (80 ml) sugar
- 2 eggs, beaten
- 1 tsp (5 ml) vanilla essence
- 1 tsp (5 ml) finely grated lemon rind
- 1 cup (250 ml) wholewheat flour
- 1 cup (250 ml) cake flour
- 100 ml raisins
- Preheat the oven to 180 °C and line a baking tray with baking paper.
- Place margarine and sugar in a mixing bowl and beat until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the vanilla and lemon rind and fold in both of the flours and raisins. Stir to form a smooth dough. Roll into balls and place on the baking tray. Press down with a fork.
- Bake for 15 minutes or until golden brown. Cool on a cooling rack and store in an airtight container. Serve 2-3 small cookies as a snack.
- Use this cookie dough as a base for any cookie. Stir in chocolate chips for a special occasion.
- Add ½ tsp (2,5 ml) ground ginger and 1 tsp (5 ml) ground mixed spice to the dough for a spiced cookie.
This recipe is from Cooking from the heart, 2nd edition: Breakfast, Lunch and snacks
Download the recipe book