Cookies with raisins and honey

Preparation

1. Soak the raisins in a bowl of hot water.

2. Put the butter in the glass and melt it by programming 3 minutes, 100º, speed 1. We take out and reserve.

3. Without washing the glass, put the butterfly and add the brown sugar, the egg and the honey. Beat for 40 seconds at speed 3.

4. Remove the butterfly and add the flour, yeast and reserved butter. We mix during 2 minutes at speed 2.

5. It will be a homogeneous and quite sticky dough. Now we have to take it out of the glass and put it in a container. To make the task easier, a little trick: turn the glass over, remove the lower clamping piece from the blades and, with the glass always upside down, push the blades so that they in turn push the dough into the container (eye with the container, the blades will not fall suddenly and break). The rest of the dough that remains on the walls and on the same blades is already easier to remove by hand (if you get your hands wet, everything becomes very easy).

6. Now drain the raisins and mix them with the dough (with a spatula or with your hands)

7. Wrap the dough in cling film and let it rest for 15 minutes at room temperature.

8. Take the rack out of the oven and turn it on to preheat it to 180º.

9. Uncover the dough and form balls (remember to moisten your hands) that you will lightly flatten with your palm.

10. Put a parchment paper on the oven rack, grease the paper with a little oil, and place the cookies on it. Keep a certain distance between them, as they will grow about half their size.

11. Put the rack in the oven preheated to 180º and bake for 10/12 minutes. The time depends on the oven. If you see that after 10 minutes they begin to brown, remove them. Don't leave them for more than 12 minutes. When you take them out of the oven they will be a little soft, it is normal, they harden when they cool.

12. Let them cool on the rack and enjoy! If you keep them in an airtight container, they can be kept for 4/5 days in perfect condition.