Golden Raisin Biscuit Cookies

Golden raisin biscuit cookies are delicate treats that strike just the right balance between tender pastry and juicy fruit. These cookies come together using simple ingredients and a straightforward process perfect for bakers craving a nostalgic snack or a sweet addition to afternoon tea. Their crisp layers and bursts of plump raisins always remind me of the packaged treats my grandmother kept in her cupboard but made fresh with real butter and citrus.

I baked these for the first time on a rainy Sunday when I was homesick for childhood and they instantly brought back the best memories My friends requested them the very next weekend and now they are always the first cookies to disappear at the bake sale

Ingredients

• All purpose flour: Creates the structure of the cookie Choose fresh flour for best texture
• Confectioners sugar: Melts into the dough for a tender not gritty crumb Always sift for smoothness
• Baking powder: Ensures lift so the cookies bake up light and crisp Use a can no older than 6 months
• Salt: Sharpens flavors and keeps the dough from tasting flat Opt for fine sea salt for even distribution
• Unsalted butter: Adds that essential rich taste and flaky texture Cold butter is key to the right bite
• Orange juice: Adds brightness and a subtle fruitiness Squeeze your own oranges for the freshest result
• Ice water: Helps the dough come together without becoming sticky Use just enough to bind the dough
• Raisins: Bring bursts of sweetness and chewy texture Golden or black work well but be sure they are plump and fresh
• Large egg: Delivers shine and helps the biscuits brown beautifully Seek out a farm fresh egg if you can

Step-by-Step Instructions

Prepare the Dry Ingredients:

Combine the flour sugar baking powder and salt in a food processor Pulse a couple of times until all dry ingredients are fully mixed The even blend is crucial for a consistent dough

Work in the Butter:

Chop the cold butter into small pieces Scatter them over the dry mix in your food processor Pulse until the mixture looks like coarse meal with a few pea sized butter pieces left in Tight crumb means flakier layers later

Mix in Juices:

Pour in the orange juice Pulse until the dough just holds together If it seems too dry drizzle in ice water a spoonful at a time until the dough forms a soft but firm ball You want a cohesive feel not a sticky mess

Chill the Dough:

Take out the dough and divide it into two even discs Wrap each disc snugly in plastic wrap Let them rest in the fridge for at least 30 minutes Chilling helps prevent shrinkage and ensures tender cookies

Chop the Raisins:

Place the raisins in your food processor It is ok if there is a bit of butter or dough left from before Pulse until they are chopped but not pureed You want small pieces not paste

Roll Out the Dough:

Preheat your oven to 350 F Line your counter with a sheet of parchment dusted lightly with flour Unwrap one dough disc and roll it out into a thin rectangle about an eighth inch thick measuring roughly 8 by 12 inches

Add Raisin Filling and Fold:

Lightly brush the dough surface with beaten egg Spread half of the chopped raisins on half of the rectangle using the long side Place a piece of wax paper over top and gently press raisins into the dough for an even layer

Enclose Filling and Shape:

Use the parchment to help fold the empty side of the dough over the raisins creating a layered sheet Roll it back out into a 6 by 15 inch rectangle so the layers compress with raisins just peeking through

Glaze and Cut Biscuits:

Brush the surface again with egg for a golden top Use a pizza wheel or sharp knife to trim the edges and cut the dough into 2 inch square shapes Do not worry about separating all the biscuits at this stage

Ready for Baking:

Slide the parchment onto a baking sheet and repeat with the second batch of dough and raisins Bake for 15 to 20 minutes until the tops are golden If baking two sheets swap positions halfway for even browning

Cool and Finish:

Let the cookies cool either on their baking sheets or by sliding the parchment onto a cool counter When fully cooled break the cookies apart and store in an airtight tin for lasting freshness

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These are my mother’s absolute favorite tea biscuits Every time I bake them her kitchen is filled with the scent of orange and butter She always sneaks a few before they have cooled

Storage Tips

Let the biscuits cool fully before storing so they do not turn soft in the container Keep them in an airtight tin or jar at room temperature for up to one week If you have leftovers after a few days freshen them in a 325 degree oven for a couple of minutes to crisp them back up

Ingredient Substitutions

If you do not have golden raisins try regular black raisins or sweet currants You can use lemon juice in place of orange for a tangy version For a dairy free twist substitute cold coconut oil for the butter check the texture as coconut oil will soften faster than butter

Serving Suggestions

These biscuit cookies are delicious on their own but also perfect with afternoon tea or strong coffee They make a lovely addition to a dessert board with fruit and cheese I sometimes serve them slightly warmed topped with a dollop of mascarpone or clotted cream for extra decadence

A Bite of History

Inspired by classic packaged raisin biscuit cookies popular in Europe and North America these treats have roots in British afternoon tea traditions The thin layered dough and use of fruit fillings date back to early bakery innovations to create portable jammy sweets for travel and picnics

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Once you get a feel for the dough and the gentle roll and fold method these golden raisin biscuit cookies will find a permanent place in your baking rotation There is true comfort in their humble layers and sunny flavor making them as charming today as they ever were

Frequently Asked Questions

→ What type of raisins work best for this treat?

Golden raisins add a lovely sweetness and color, but black raisins or sweet currants work well too.

→ Why should the dough be chilled before rolling?

Chilling relaxes the dough, making it easier to roll thin and resulting in a crisper texture once baked.

→ How can I achieve an even raisin layer?

Pulse raisins in a food processor for even size, then spread and gently press them onto the dough for uniform distribution.

→ Do the cookies need to be separated before baking?

No, you can bake them together and separate once cooled to preserve their shape and edges.

→ How should these cookies be stored?

Once fully cooled, store in an airtight container at room temperature for up to one week.