Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
Oven on at 180 c
Half cup raisins
1 cup polenta
1.5 cups plain flour
1.5 teaspoons baking powder
Pinch of salt
225 g soft butter (a 250g pack but leave a thick slice behind)
1 cup granulated sugar
2 eggs
1 teaspoon vanilla essence
Mix polenta flour baking powder and salt together
Cream butter and sugar together
Beat in eggs and vanilla
Add the flour mixture and raisins
Mix well
The mix will be quite wet, drop teaspoons of the mixture onto baking paper on a baking tray
Bake for 8 - 10 minutes or until the edges are beginning to brown
Added by: Lon Barfield
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.
Shipton Mill Ltd
Long Newnton, Tetbury
Gloucestershire GL8 8RP
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01666 505050
enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
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