Sift the flour with softened butter on a medium setting for 5 mins. Beat the sugar with the flour on a low setting, one part at a time. Dust a pinch of flour onto raisins and then press into the dough. Wrap in wax paper and chill for 1 hr. Preheat the oven to 150C. Allow the dough to warm slightly; knead for 1 min and roll out on a lightly floured board to ¼ inch thickness. Cut with cookie cutters and chill for 30 mins before baking. Bake for 14-20 mins at 180C. Can be made ahead and kept in an airtight container for up to a week.