Ingredients:
1.6 oz (45 g) raisins
5.2 oz (148 g) sugar
3.5 oz (100 g) unsalted butter
1 tsp vanilla sugar
0.5 tsp cinnamon
3 oz (85 g) oat flour
1.3-2.1 oz (38-60 g) warm water (adjust based on consistency)
1/3 tsp salt
7 oz (200 g) all-purpose flour
0.25 tsp baking soda
0.6 oz (18 g) molasses or jam
Preheat the oven to 410°F (210°C).
Line a baking sheet with parchment paper.
Blend the raisins in a food processor until they reach a puree-like consistency.
Cream the sugar with the butter, then add the vanilla sugar, cinnamon, and the raisin puree, mixing well.
Incorporate the oat flour and half of the warm water mixed with salt.
Mix thoroughly.
Finally, add the all-purpose flour, baking soda, and molasses, and stir to combine.
Knead the dough, adding the remaining water as needed to achieve the right consistency (the dough should be slightly crumbly but overall uniform and not sticky).
Roll out the dough to a thickness of 0.35-0.43 inches (9-11 mm).
Use cookie cutters or a glass to cut out cookies.
Transfer the cutouts to the prepared baking sheet and bake in the preheated oven for 8-11 minutes.
The edges of the cookies should turn a nutty brown, while the centers remain lighter.
Allow to cool on a wire rack.