Ingredients
1 1/2 lb. raisins
2 1/2 c. water
2/3 c. oil
3 tsp. cinnamon
1 tsp. ginger
1/4 tsp. cloves
4 c. flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt (optional)
4 eggs
Method
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Air-insulated sheet — no burnt bottoms on delicate cookies
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine raisins and water, bring to a boil. Add oil, cinnamon, ginger and cloves. Let cool. Combine flour, baking powder, baking soda and salt in a separate bowl. Beat eggs in separate bowl, then add to cooled raisin mixture. Add dry ingredients. (I use whole wheat flour.) Bake at 350° until toothpick comes out clean. (If mixture seems too wet, add a little more flour.)