125 g. butter;
150 ml. sugar;
150 ml. tigernut flour;
350 ml. oatmeal;
0.75 teaspoon baking soda (not baking powder);
200 ml. raisins of good quality.
PREPARATION:
Preheat the oven to 200ºC.
Mix together the butter and sugar in a medium bowl until light and fluffy.
Combine the tigernut flour, oatmeal and baking soda in a bowl.
Gradually stir the flour mixture into the butter mixture until blended.
Add the raisins to the mixture.
Roll out baking sheets on two baking trays.
Shape the mixture into 24 balls the size of walnuts.
Gently press down the balls until almost flat on baking trays, 12 cookies per tray.
Bake in the middle of the oven for 10-12 minutes until light and golden. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
