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 form a puree.
Cream the sugar with the butter. Add the vanilla sugar, cinnamon, and raisin puree, and mix well.
Add the oat flour and half of the warm water combined with the salt.
Mix thoroughly.
Finally, add the all-purpose flour, baking soda, and molasses. Stir to combine.
Knead the dough, adding the remaining water as needed to reach a slightly crumbly but uniform, non-sticky consistency.
Roll the dough out 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 cookie edges should turn a nutty brown while the centers remain lighter.
Allow the cookies to cool on a wire rack.
