Crunchy raisin cookies

When I made this recipe, and after we had all tried it, I said to myself, “And now, how should I name them?” The large hands of the house turned to me with eyes that said, “what kind of a question is this?” and said out loud, “The tasty ones?” I laughed quite a bit and finally named them crunchy raisin cookies, but this title is far from enough. Because they are tasty cookies with a great smell, easy to make, and it will be a recipe you’ll want to make again and again and again! I should note that their smell brought on something from my childhood that I haven’t yet pinpointed. I only wish it will create good memories for the little hands, as well. Our glass jar emptied in a single day, what about yours?

What we are going to need

• Flour. I’m giving you this recipe with all-purpose flour, and I used organic, while I’ve made them with emmer flour, too, with a slightly different result. 
• Eggs. Help bind the mixture, and I haven’t tried any substitute to suggest.
• Butter. I don’t use butter often, and when I do, it’s in very small quantities. I always use pure cow’s milk butter. You can use coconut oil or olive oil, though they might come out less crunchy with olive oil. 
• Cinnamon. You’ll find only Ceylon cinnamon in my spice drawer for a while now, as its aroma sets it apart. 
• Nut butter. I made crunchy cookies with tahini as well as peanut butter, and you can use either. We loved the version with peanut butter.
• Raisins. I used black Corinth raisins. Alternatively, I’d suggest raisins from Zakynthos. Both are small and create an amazing combination with the rest of the ingredients. I’ve used Cretan sultanina raisins, but they’re too large for these biscuits, so I returned to the smaller ones. Of course, you can use any you happen to have at home or skip them altogether. Alternatively, you can add cacao nibs. 
• Yogurt. When I had first made this recipe a few months back, I had added a much greater quantity. But when I made the raisin cookies as I had written them, I adjusted the quantity to the perfect ratio. I mention this because I don’t suggest you skip it, but you can use a plant yogurt. 
• Honey. It’s suggested only for children over the age of one.

Tips

• When your dough is ready and you prepare to create your children’s cookies, I suggest you use a spoon instead of your hands. This will keep your hands clean, but also help you form your cookies in the same size, which means they’ll be baked more evenly. 
• If you don’t like one of the ingredients and you want to substitute it with something else, read the section above where I mentioned what you’re going to need.
• I melted the butter in a small pot. If you have a microwave, use it. Just pay attention because the butter should be lukewarm when added to the mixture with the eggs. Don’t add it immediately because the eggs will get cooked, and the recipe will fail.
• Baking time differs from oven to oven. It also differs depending on the thickness of your cookies, and if they’re thinner than the ones in my pictures, they’ll need 3–5 minutes less. Bake using convection. 
• After you’ve removed your cookies from the oven, transfer them to a cold surface or a cooling rack (you’ll see mine in my pictures, which I got here), so they stop being baked and they’re allowed to cool.
• Make double the dosages because one won’t be enough!

Storage

Store the crunchy raisin cookies in a jar, in a dry and cool place, for up to 3 days.

You may also try:

• Τραγανά μπισκότα αμυγδάλου
• Muffins με χουρμάδες και φυστικοβούτυρο
• Εύκολο και νόστιμο κέικ καρότου

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