Pat Duran Recipe

Garibaldi-Golden Raisin Biscuit Cookies (Sunshine)

By Pat Duran kitchenchatter


Rating:
Serves:
makes about 24-30
Prep Time:
Cook Time:
Method:
Bake
Comments:

These biscuit/cookies were made by Sunshine Biscuit Company in Saginaw, Michigan and later by Keebler.(1996)
These are flat raisin-filled cookies-(cracker/biscuits), but now have dropped them from their line-up-
This recipe is in part from King Arthur Flour/part improvised -these are not real sweet and are very good.They are great with or without sugar on top. I like them without the sugar on top, believe it or not!
Sometimes I fill them with dried fruit such as , cranberries or blueberries, any dried fruit works well with this recipe.
I love these old fashioned morsels. Hope you do too

Ingredients

DOUGH:
1 c
white whole wheat flour
2 Tbsp
powdered sugar
1 tsp
baking powder
1/4 tsp
salt
6 Tbsp
cold butter
3 Tbsp
cold orange juice
1 Tbsp
ice water
FILLING:
1 large
egg, lightly beaten
1 1/2 c
chopped raisins

Directions Step-By-Step

1
Lightly grease 2 baking sheets, or line with parchment paper-(I use parchment)
Dough:
Whisk together the dry ingredients. Cut the butter into small cubes, and work it into the dry ingredients using your fingers, a mixer or a fork, mixing until the dough in unevenly crumbly.
2
Drizzle with the orange juice and water,mixing until dough holds together and it doesn't seem all dry or crumbly-you've added enough liquid.
3
Divide the dough in 1/2, and shape each 1/2 into a small rectangles ;pressing each of the 4 sides against the work surface to smooth any rough edges.
4
Wrap the dough in plastic wrap and chill for 30 minutes.
Remove 1 piece of dough from the refrigerator. Preheat oven to 350^.
Place dough on a lightly floured parchment paper surface. Roll it into a rectangle 10x 14-inches, about a little less than 1/8 -inch thick; the THINNER the better. Ragged edges are OK. The thinner you can roll them without tearing the better!
5
Brush dough lightly with some of the beaten egg, then spread 1/2 the surface with 3/4 cup of the raisins, pressing them in carefully. Fold dough over raisins and flatten dough again with rolling pin. to about 6x15-inches. Some raisins might pop though- that's OK. Slide dough off parchment paper onto the prepared cookie sheet. Brush dough with some of the beaten egg ,(if using the coarse sugar,sprinkle on now).
6
Using a roiling pizza wheel or bench knife, carefully cut the rectangle of dough inti 3 strips,lengthwise. Then crosswise into 5 pieces.No need to separate they will break apart when you finish baking them. But you can separate them if you wish.Both ways work well. Because they don't expand much.Using a fork poke holes all over the top of the dough.
7
Repeat with remaining dough.
Bake for 18 minutes, until they're a light golden brown. Remove from oven and cool on rack. If you do not need the cookie pan you can cool them on the pan.
I baked them apart this time- but like them left together with perforations then baked.

About this Recipe

Course/Dish: Cookies, Biscuits, Flatbreads
Main Ingredient: Fruit
Regional Style: English

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46 Comments

user
Pat Duran kitchenchatter
Thursday at 8:09 PM
Thank you Renee....hugs sweetie....
user
Renée G. ReneeCooks
Thursday at 4:09 PM
Pinched - a childhood favorite. :-)
user
Pat Duran kitchenchatter
Thursday at 3:15 PM
Oh Bonnie you are going to love these biscuits the secret to making them is to roll them as thin as you can..hugs and post some photos if you can..hugs
user
Bonnie D. Utahn
Thursday at 2:48 PM
Thanks for posting this old-fashioned favorite. I am going to try to make mine gluten-free.