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Old Ma Wheatley’s
Introduction
Makes 18
Can be stored in airtight container for up to a week
Freezes well
Ingredients
4oz. butter softened and more for baking sheets
2oz. caster sugar
40z. self-raising flour
1oz. cocoa powder
3oz. chocolate-coated raisins
Method
1. Preheat oven to 180/160 fan/gas 4 and butter 2 baking sheets
2. Cream the butter and sugar together in bowl until soft and fluffy
3. Add the flour and cocoa, mix for a few moments until a dough ball forms.
4. Knead in the raisins
5. Shape into 18 small round balls and place on baking sheets
6. Give room to spread and press balls lightly down with a fork
7. Bake in oven for 10-12 minutes until nearly firm and mahogany brown
8. Leave to cool on trays, then transfer to wire racks
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