Why it works: Raisin and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Fruit Cookies
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare the dough
Preheat the oven to 350°F (175°C).
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the currants, chopped raisins, and eggs, mixing well.
Stir in the mixed spice and baking soda.
Gradually add flour until the dough is firm enough to roll out.
Shape and bake
Roll out the dough on a floured surface and cut into desired shapes.
Place on a baking sheet and bake for 10-12 minutes or until lightly golden.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Raisin + flourtop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Currant + raisintop 10% of all pairsSmell alikelowCooked together6,180 recipes
Shared aroma: gamma-nonanolactone (coconut, creamy).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + raisintop 13% of all pairsSmell alikemoderateCooked together12,481 recipes
Shared aroma: beta-damascenone (apple, rose).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Creams with sugar to trap air, giving a light, tender texture and rich flavor.
- Sugar
- Creams with butter for lift and adds sweetness and browning during baking.
- Eggs
- Bind the dough and add moisture and structure as it sets.
- Baking soda
- Reacts with the dough to help it rise and promotes gentle browning.
- Flour
- Provides the structure that lets the dough be rolled and hold its cut shapes.
The step that matters
Gradually add flour until the dough is firm enough to roll out. Adding too much flour at once or too little can leave the dough sticky or dry. Adding it gradually lets you reach a firm, rollable texture that holds its shape without becoming tough.
Swap the currant
How well each one fits the dish's main ingredients (butter, sugar, raisin, egg, flour):
- Vanillafits better
- Figfits better
- Lemonfits better
- Currantthe original
Fit is the average pairing score against butter, sugar, raisin, egg, flour. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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