How to prepare raisin sweets?

ingredients
Butter: 100 g
Fine sugar: 100 grams
Flour: 100 g
Egg whites: 1 pc
Baking father: the tip of a teaspoon
Raisins: 2 tbsp

How to make homemade raisin sweets
First, mix the butter with good sugar until it turns white. Separate the egg whites in a bowl until firm and white, then add it to the butter.
Add sifted flour and baking powder to the yeast. Wash the raisins after cleaning and put them in a strainer until the water is completely gone, then mix the raisins with the yeast.
Grease the oven tray, sprinkle with flour, and then pour the yeast into the tray with a teaspoon at a distance, and place in the oven at 180 to 200 ° C for 12 to 15 minutes on the middle window of the oven to toast the sweets. Remove the oven immediately from the tray with a spatula and leave to cool completely.
Note: You can make sweets without raisins; That is, simply make a flat head with a tablespoon of cocoa.
Another type is raisin cake with walnuts and we provide you with our training in a simple and fluent way.

ingredients
Eggs: 5 pieces
White flour: 2 cups
Sugar or powdered sugar: a glass
Raisins: 2 tbsp
Milk: A glass
Butter: 750 g
Baking powder: 1 tablespoon of jam
Eaten walnuts: 3 tablespoons
Vanilla: Half a tablespoon

Recipe for raisin pastry

First, separate the egg whites and yolks, and then add a little butter and sugar soil to open it, and then pour the egg yolks into this liquid and mix well, while baking powder, vanilla and raisins. Add the walnuts and mix again, and now mix the egg whites with a mixer until foamy and add the flour little by little so that it does not become lumps, and when the flour and egg whites are completely mixed, add this liquid into the previous liquid. Add the spices and stir well and mix well again and pour the liquid in a greased pan and put it in the oven to cook at 350 degrees or pour charcoal on the lid of the mold and reduce the heat below and cook time between. 40 to 60 minutes.
Tip “: The only thing that makes this type of sweets delicious is adding walnuts and a little rose, and if you like, you can add a little saffron.
It is better to pulverize sugar and add it to your ingredients, this will soften the texture of the pastry.

If desired, use greaseproof paper in the oven tray so that the pastry does not stick to the bottom of the tray. The most important thing is to observe the spacing in the baking of this type of pastry. If the spacing is not observed, the pastries will drop in the oven when they are heated and will stick together.
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