Cocoa, walnuts and raisins are mixed into a dough of dropping consistency — the cookie spreads as it bakes
and fills the kitchen with a wonderful aroma!
Makes 2O.
¼ cup walnuts – crushed, 1/4 cup raisins (kishmish)
1/2 cup cocoa, 1/2 cup cornflour
1/2 cup flour (maida), 1/4 tsp baking powder
½ cup less 2 tbsp white butter – softened
1 cup powdered sugar, 1/4 tsp vanilla essence
½ cup milk approx.
Beat sugar and butter with an electric hand mixer till really fluffy.The more you beat,the better it
is,Add essence.Beat well.
Sift flour, cornflour, cocoa with baking powder. Add walnuts and raisins to flour. Mix well.
Add this flour to the butter-sugar mixture. Mix gently with a spoon. Do not beat.
Add just enough milk to get a thick dropping consistency. Cover a baking tray with aluminium foil and grease it with butter or oil. Put a spoonful of the batter on the prepared baking tray, 1’ apart, to
leave enough space for the cookies to spread. (Generally you have to bake in 2 batches.)
Bake for 20 minutes in a preheated oven at 160°C/325°F or till done from the bottom. Cool and store in an airtight box.