- Place the flour in a heated carahee and let it start to heat up pretty good.
- Start adding the brown sugar, while stirring vigirously. The sugar will then incorporate itself into the flour and the mixture will start to look brown.
- At this point, you may add a teaspoon of oil to prevent sticking.
- Add the vanilla essence and a little bit of water to make the texture a little softer (you can decide).
- Add raisins toward the end, so that they do not become too soggy from the heat.