Set the oven to 175 degrees celsius. Upper and lower heating.
2
Beat room temperature butter and icing sugar together until you get a thick and white cream.
3
Add the raisins and the eggs to the buttercream and mix a little.
4
Finally, sift in the wheat flour and vanilla sugar, and mix well to a smooth batter/dough.
5
Pour the batter into a piping bag with a round shape. Spread the cookies according to the desired size on a baking tray covered with baking paper.
6
Bake them golden in the oven. The cakes should still be soft when removed from the oven. Let them cool on the baking sheet before transferring them to a serving plate. Serve with tea or coffee.
