1 stick (8 tbsp) 4 oz (112 g) butter
1 cup (180 g) soft brown sugar
1 egg, beaten
2 cups (225 g) plain flour (All purpose)
2 tsp baking powder
1 tsp each ground cinnamon and Mixed Spice (All Spice / Pumpkin pie spice)
pinch salt
4 tbsp soured cream
2 tbsp milk
1/2 cup (3 1/2 oz) 100 g raisins
1 cup (110 g) icing sugar (confectioners sugar)
1/4 tsp vanilla essence

1. Preheat oven to 350°F (180°C gas mark 4).

2. Cream butter and brown sugar together until light and fluffy.

3. Add egg a little at a time, beating well after each addition.

4. Sift together flour, baking powder, cinnamon, mixed spice, and salt, then fold into the creamed mixture alternately with the soured cream, milk, and raisins.

5. Drop tablespoonfuls onto a greased baking sheet, leaving plenty of space between them to spread.

6. Bake at 350°F for 15 minutes or until brown.

7. Remove baking sheet from the oven.

8. Sift icing sugar into a bowl and stir in 3 tablespoons boiling water and the vanilla essence.

9. Brush this over the cookies and return to the oven for 5 minutes.

10. Remove from the oven and leave to cool on a wire rack.

Submitted by: AWT