1 (40 g whisked for the dough, and the rest for the glaze)
Combine room temperature butter and sugar in a bowl and mix. Add the whisked egg little by little and mix in. (It's OK if it's a bit lumpy!)
Add pancake mix and stir with a wooden spatula, then add raisins and mix it all some more.
Roll out the dough and shape into a square on a baking tray lined with parchment paper.
Pierce it all over with a fork to create air holes, then brush on the egg glaze. Bake it for 12 minutes at 355F/180C. When it has cooled, cut into slices and it's done.
When you are rolling the dough, roll out to the size of the raisins. Pierce the dough firmly with a fork and pierce all over.
Story Behind this Recipe
I wanted to make my favourite "All-Raisin" cookies and after a series of trial and error, came up with this.
When you are rolling the dough into a flat sheet, it'll be easier if you spread plastic wrap on top. Slice with a warmed knife for a clean cut. You could also use a pizza slicer. If you forget to pierce the dough with a fork, it will rise, so make sure you pierce it evenly all over.