(or dried fruit)
- 4 pounds softened butter (1.8 kg)
- 4 pounds light brown sugar (1.8 kg)
- 5 teaspoons fine salt (20 g)
- 13 whole eggs
- 3 pounds flour (1.35 kg)
- 2 pounds 3 ounces oatmeal (1.05 kg)
- 2 pounds Corinthian raisins (currants) (900 g)
- 2 1/4 ounces baking powder (60 g)
Instructions
Step 1: Preparing the dough
Mix the butter and salt, then add sugar, sifted flour, baking powder, and oatmeal. Fold in the eggs, and finish by adding the raisins.
Step 2: Baking the cookies
Shape the dough into rolls 1 3/4 inches (4 cm) in diameter approximately, and cut into 3/4 inch (1 cm) thick slices. Place the cookies on a baking sheet, and bake in a 392°F (200°C) oven. The cookies should look slightly undercooked when finished. Let cool on a rack.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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