Dried Fruit Biscuits
Preheat the oven to 170°C (150 fan) | 325°F | gas 3 and line two baking sheets with greaseproof paper.
Cream together the two sugars, butter and vanilla extract until pale and well whipped then beat in the egg and yolk, followed by the flour, quinoa and raisins.
Drop tablespoons of the mixture onto the prepared trays, leaving plenty of room to spread.
Bake the cookies for 12 – 15 minutes or until the edges are starting to brown, but the centres are still chewy. Transfer to a wire rack and leave to cool.