Golden Raisin Biscuit Cookies take the spotlight with raisins nestled in the center, bursting through the delicate, crispy biscuit layers on both the top and bottom. They’re just like the raisin cookies you loved as a kid!
INGREDIENTS
- 1 cup all-purpose flour
- 3 tablespoons confectioners’ sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter
- 3 tablespoons orange juice
- 1-2 tablespoons ice water
- 1 ½ cups golden raisins (or black raisins/sweet currants)
- 1 large egg, lightly beaten
INSTRUCTIONS
- In a food processor, combine the flour, sugar, baking powder, and salt. Pulse to mix.
- Cut the cold butter into small pieces and add it to the food processor. Pulse until the mixture resembles coarse crumbs.
- Add the orange juice and pulse until the dough starts to come together. If the dough is too dry, add ice water, 1 tablespoon at a time, until the dough is soft and cohesive.
- Divide the dough into two equal discs, wrap them in plastic wrap, and chill for 30 minutes.
- In the same food processor, pulse the raisins until coarsely chopped. No need to clean the bowl after making the dough.
- Preheat the oven to 350°F (175°C).
- Lay out a sheet of parchment paper on the counter and lightly flour it. Roll one disc of dough into a thin rectangle, about ⅛-inch thick and 8×12 inches.
- Brush the dough lightly with the beaten egg, then scatter half of the chopped raisins (¾ cup) along one long side of the dough. Cover with wax paper and gently press the raisins into the dough.
- Carefully fold the other half of the dough over the raisins, then roll it back out into a rectangle, approximately 6×15 inches. Some raisins will show through the top of the dough.
- Brush the top of the dough with the beaten egg glaze.
- Use a pizza cutter to trim the edges and cut the dough into 2×2-inch rectangular biscuits or squares.
- Transfer the parchment to a baking sheet and repeat the process with the remaining dough and raisins.
- Bake for 15-20 minutes, or until golden brown. If baking two pans at once, rotate them halfway through.
- Let the cookies cool on the baking sheet or transfer them to the counter to cool completely.
- Once cooled, break the biscuits apart and store in an airtight container at room temperature for up to one week.
NOTES
- The orange juice enhances the raisin flavor without being noticeable in the final cookie.
- You can substitute ice water for the orange juice if preferred.
- Chilling the dough is crucial for easy rolling and a crisp texture.
- Pulse the raisins gently to avoid turning them into a paste.
- Don’t worry if the dough is rolled very thin on the second time—it’s meant to be crisp, with raisins showing through.
STORAGE TIPS
- Wrap small stacks of 3-4 cookies in plastic wrap.
- Place the wrapped cookies snugly in freezer-safe ziplock bags or plastic containers. Ensure there’s no extra space in the containers to prevent movement during shipping.
Nutrition (per cookie):
- Calories: 59
- Carbohydrates: 9g
- Protein: 1g
- Fat: 2g
- Saturated Fat: 1g
- Trans Fat: 1g
- Cholesterol: 11mg
- Sodium: 36mg
- Potassium: 66mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 76 IU
- Vitamin C: 1mg
- Calcium: 11mg
- Iron: 1mg
