Walnut & Raisin Sheet Cookies

1. 1 Eggspack 10 pcs ≈ $1.93 1 pcs
2. 2 Sugar 35 g
3. 3 Wheat flour 45 g
4. 4 Walnutspack 150 g ≈ $4.00 20 g
5. 5 Raisinspack 200 g ≈ $2.40 20 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soak the raisins⁵ in boiling water for 10 minutes, drain, pat dry, and toss with 1 tsp of the total flour.

2. Beat the egg with the sugar by mixer for 4–5 minutes until pale, light, and fluffy.

3. Sift the remaining flour, gently fold in with a spoon, then pulse briefly with the mixer.

4. Chop the walnuts⁴ roughly, then stir them and the raisins⁵ into the dough.

5. Spread the dough onto a parchment-lined baking sheet, smoothing to a 1 cm-thick layer.

6. Bake at 325°F (160°C) for 15–20 minutes until golden and a skewer comes out dry.

7. Cool completely, then cut into squares.

In short

• In the planner this dish is cooked for two days: reheat on day two.