Garibaldi-Golden Raisin Biscuit Cookies (Sunshine)
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
- 1 c
- white whole wheat flour
- 2 Tbsp
- powdered sugar
- 1 tsp
- baking powder
- 1/4 tsp
- 6 Tbsp
- cold butter
- 3 Tbsp
- cold orange juice
- 1 Tbsp
- ice water
- 1 large
- egg, lightly beaten
- 1 1/2 c
- chopped raisins
How to Make Garibaldi-Golden Raisin Biscuit Cookies (Sunshine)
- 4Wrap 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!
- 5Brush 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).
- 6Using 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.