Raisin and Cinnamon Cookies (egg and dairy free)

These raisin cinnamon cookies are more like fluffy, flat cakes. Not crunchy but very moreish.

Makes 18 cookies
Baking time 10-15mins at gas 4 or 170°c
This started as an American cookie recipe that I had a fiddle with, and the results were pretty tasty.
You will need;

225g Caster Sugar or 200g Normal Sugar
175g Raisins
225ml Water
115g Dairy Free Butter (I used vitalite)
Pinch of salt

350g Plain flour
1 tsp. bicarb soda
1 tsp. cinnamon
1 tsp. vanilla essence

Put the first 5 ingredients in a pan, on a medium heat and boil gently, occasionally stirring. After it begins to boil, keep stirring until butter has completely melted. Leave to cool for 10 minutes.

After cooling, add the dry ingredients and vanilla essence and mix to form a gooey dough.

Drop by teaspoon onto a greased baking sheet.

Bake until brown and slightly bouncy, about 12 minutes on the top shelf, 15 for middle shelf. Leave to cool, then sprinkle with icing sugar.

I put half of mine in the freezer- air tight container, separated with baking parchment.

So I can enjoy one at a time with a cuppa!