Blanch the walnuts in boiling water for about 1 minute, rinse in cold water, and drain in a sieve. Pat them dry, then toast in an oven preheated to 170°C for about 10 minutes and let cool.
Melt the butter completely.
In a medium bowl, mix the melted butter with the sugars and honey until only about 50–60% of the sugar crystals have dissolved.
Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
Sift together the all-purpose flour, ground cinnamon, baking soda, cornstarch, and salt.
Add the sifted dry ingredients to the batter and fold them in with the spatula held upright, cutting through the dough. Mix evenly until no dry flour is visible.
Add the toasted walnuts and golden raisins and mix lightly.
Rest the dough in the refrigerator for 30 minutes.
Divide the rested dough into 180–200g portions.
Lower the oven from 200°C to 185°C and bake for 10–13 minutes.
Tips
Use Ceylon (Sri Lankan) cinnamon. This recipe has a strong cinnamon base; for a milder flavor, cut the ground cinnamon to 70g and add the same amount of all-purpose flour.
Cinnamon Walnut Raisin Cookie
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 280g
- muscovado sugar 150g
- sugar 100g
- dark brown sugar 30g
- honey 50g
- egg 130g
- vanilla extract 5g
- all-purpose flour 420g
- ground cinnamon 80g, Ceylon cinnamon
- baking soda 12g
- cornstarch 20g
- salt 3g
- walnuts 100g
- golden raisins 50g
Instructions
1. Preheat the oven to 200°C.
2. Blanch the walnuts in boiling water for about 1 minute, rinse in cold water, and drain in a sieve. Pat them dry, then toast in an oven preheated to 170°C for about 10 minutes and let cool.
3. Melt the butter completely.
4. In a medium bowl, mix the melted butter with the sugars and honey until only about 50–60% of the sugar crystals have dissolved.
5. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
6. Sift together the all-purpose flour, ground cinnamon, baking soda, cornstarch, and salt.
7. Add the sifted dry ingredients to the batter and fold them in with the spatula held upright, cutting through the dough. Mix evenly until no dry flour is visible.
8. Add the toasted walnuts and golden raisins and mix lightly.
9. Rest the dough in the refrigerator for 30 minutes.
10. Divide the rested dough into 180–200g portions.
11. Lower the oven from 200°C to 185°C and bake for 10–13 minutes.
https://hong-recipe.pages.dev/en/recipes/cinnamon-walnut-raisin-cookie/
Hong's Recipe