1933 COOKIE RECIPE

Each week, we'll reveal a recipe from our selection of cookies, for you to make at home. Discover today how to bake the 1933 cookie.

This is THE cookie of gran'ma Laura Todd, awarded as the best cookie at the Chicago World's Fair in 1933, to be enjoyed at breakfast, tea time, or as a dessert with the square of chocolate of your choice.

Makes 32 cookies - Preparation: 15 min - Baking: 17 min

INGREDIENTS

• 350g of brown or blond cane sugar, 250g of butter or margarine
• 1 egg
• 375 g of T65 wheat flour
• 1 pinch of vanilla powder
• 1 pinch of salt
• ½ sachet of phosphate-free yeast
• 250g of raisins
• 125g of crushed walnuts, 100g of oat flakes
• 10g of ground cinnamon

PREPARATION

1. Preheat the oven to thermostat 4-5 (140 °C).
2. Mix the sugar and butter using a whisk or a mixer.
3. Add the egg and mix again.
4. In addition, mix together the flour, vanilla, salt, yeast, raisins, nuts, oat flakes and cinnamon, then incorporate in 2 or 3 batches into the previous mixture.
5. Once the mixture is homogeneous, fill an ice cream scoop with dough, then "unroll" the cookie.
6. Place the balls of dough on a baking sheet lined with parchment paper or a silicone sheet.
7. Flatten the cookies well and then bake them.
8. Cook for 15 to 20 minutes.