• Preparation Time 15 minutes
  • Baking Time 60 minutes
  • Makes 32 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 4 eggs
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 ½ cups Robin Hood® Original All Purpose Flour
  • 1 cup raisins
  • Topping
  • ¼ cup granulated sugar
  • ¾ tsp cinnamon

Serving Size: 32 cookies


Serving Size: 32 cookies

  • Preheat oven to 350ºF (180ºC). Grease an 81/2”x41/2” (1.5L) pan.
  • Beat eggs and sugar in large bowl with electric mixer until well mixed. Add vanilla. Add flour and salt. Beat until well combined. Stir in raisins. Spoon batter into prepared pan.
  • Bake in preheated oven for 60 minutes or until a toothpick inserted in centre comes out clean. Cool and remove from pan. Wrap loaf in foil and refrigerate overnight.
  • Preheat oven to 325ºF (160ºC). Line baking sheet with parchment paper.
  • Topping: Combine, in a small bowl, cinnamon and sugar. Reserve.
  • Slice loaf into ¼” (5mm) slices. Place cookies, flat side down on prepared baking sheet. Sprinkle with cinnamon sugar mixture. Toast for 15 minutes, or until the edges are just starting to brown. Remove from oven and cool.


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