Golden Raisin Biscuit Cookies (Print Version)
# Ingredients:
→ Dough
01 -
125 g all-purpose flour
02 -
24 g confectioners' sugar
03 -
4 g baking powder
04 -
1 g salt
05 -
85 g unsalted butter, cold
06 -
45 ml orange juice
07 -
15–30 ml ice water, as needed
→ Filling and Finish
08 -
225 g golden raisins, black raisins, or sweet currants
09 -
1 large egg, lightly beaten
# Instructions:
01 -
Combine flour, confectioners' sugar, baking powder, and salt in the bowl of a food processor. Pulse briefly to blend.
02 -
Cut the cold butter into small cubes and add to the processor. Pulse until the mixture resembles coarse crumbs.
03 -
Add orange juice to the bowl and pulse until the dough starts to come together. If the mixture appears dry, incorporate ice water gradually, 1 tablespoon at a time, just until a soft dough forms.
04 -
Divide dough into two discs. Wrap each in plastic wrap and refrigerate for at least 30 minutes.
05 -
Place raisins in the food processor (rinsing is optional) and pulse until coarsely chopped.
06 -
Preheat oven to 175°C. Line two large baking sheets with parchment paper.
07 -
Dust a sheet of parchment lightly with flour. Roll out one dough disc into a 3 mm thick rectangle, approximately 20x30 cm.
08 -
Brush the dough with beaten egg. Spread half of the chopped raisins over one long half of the rectangle. Cover with wax paper and gently press raisins into the dough.
09 -
Fold the empty half of dough over the raisin layer using the parchment to assist. Roll gently to a 15x38 cm rectangle; some raisins may show on the surface.
10 -
Brush the surface with more egg. Trim edges and cut into 5x5 cm squares using a pizza wheel.
11 -
Transfer the entire parchment with cut dough to a baking sheet. Repeat the process with the second disc and remaining raisins.
12 -
Bake for 15–20 minutes until golden brown. If using two trays, rotate the sheets after 8 minutes for even baking.
13 -
Allow biscuits to cool completely on the tray or move parchment to a cooling rack. Once cool, separate into individual biscuits and store in an airtight container at room temperature for up to one week.
# Notes:
01 -
Chill the dough thoroughly to ensure crisp, flaky layers in the baked biscuits.