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The Recipe

Ingredients:

• 125g (1 cup) raisins
• 125g (1 cup) self raising flour
• 50g butter
• 50g (3 tablespoons) caster sugar
• Half teaspoon ground cinnamon
• Half glass of fruit juice
• 1 lemon
• 4 or 5 heaped teaspoons soft brown sugar

Method:

Soak the raisins in the fruit juice - ideally overnight, but if you're in a hurry, the juice and raisins can be warmed in a microwave and they'll soak through in a much shorter time. (For something really special, you might like to try soaking the raisins in sherry instead of juice)

Put the flour, sugar and cinnamon in a bowl, mix them together with a table knife, melt the butter in a cup in the microwave (just a few seconds) and pour it into the bowl.

Mix thoroughly until it forms a crumb-like texture. Add a very small amount of cold water and mix again - keep adding small drops of water and mixing until it just starts to form a single ball of dough.

Turn the dough out onto a floured surface and knead it for a little while, to make it stick together properly. Then put it in a plastic bag and place it in the fridge.

Drain the raisins and chop them into small pieces.

Preheat the oven to 150C (300F, Gas Mark 2).

Cut the dough in half and, on a floured surface, roll half of it out into a narrow oblong shape, rolling to about half a centimetre thick (just under a quarter inch).

Spread half of the chopped raisins as evenly as possible over the rolled dough, then grate some lemon rind (zest) on top.

Roll up the dough with the raisins inside, then slice the finished roll into slices about half a centimetre thick. Place these on a lightly greased cookie sheet and press them down a little.

Repeat for the other half of the dough, then place them in the oven for ten minutes (they might need a little longer, but check them after 10).

While they're baking, squeeze the juice from half of the lemon and mix in sufficient soft brown sugar to form a syrup, when you remove the cookies from the oven, spoon this mixture over them immediately, before they cool.