Golden Raisin Biscuit Cookies (Print Version)
# Ingredients:
01 -
1 cup all-purpose flour
02 -
3 tablespoons confectioners' sugar
03 -
1 teaspoon baking powder
04 -
¼ teaspoon salt
05 -
6 tablespoons unsalted butter, cold
06 -
3 tablespoons orange juice
07 -
1-2 tablespoons ice water
08 -
1 ½ cups raisins (golden, black, or sweet currants)
09 -
1 large egg, lightly beaten
# Instructions:
01 -
Add the flour, sugar, baking powder, and salt to the bowl of a food processor and pulse to combine.
02 -
Chop the cold butter into small chunks and distribute over the dry ingredients in the food processor. Pulse until the butter is worked into the flour mixture and the dough is crumbly.
03 -
Add the orange juice and pulse just until the dough comes together in a ball. If the dough appears dry and doesn’t hold together, add ice water (1 tablespoon at a time) until a soft, cohesive dough is achieved.
04 -
Divide the dough into two disc shapes, wrap in plastic wrap, and chill for 30 minutes.
05 -
Place the raisins into the food processor bowl (no need to wash the bowl after making the dough). Pulse just until the raisins are chopped.
06 -
When ready to bake, preheat the oven to 350°F.
07 -
Cut two sheets of parchment to fit a large baking sheet. Place one sheet on the counter and dust lightly with flour. Roll one disc of dough into a thin (⅛-inch) rectangle approximately 8x12 inches.
08 -
Lightly brush the dough surface with the beaten egg glaze. Spread half of the chopped raisins (¾ cup) onto half the dough sheet along the long side of the rectangle. Cover the raisins with wax paper and gently press into the dough.
09 -
Lift one side of the parchment to fold the empty half of the dough over the raisin layer. Roll out the layers again into a rectangle about 6x15 inches. Some raisins will show through the top of the dough.
10 -
Brush the dough surface with the beaten egg glaze. Use a pizza wheel to trim edges and cut into rectangular biscuits or squares (about 2x2 inches). Leave all pieces on the parchment for baking.
11 -
Repeat the process with the remaining dough disc and raisin filling.
12 -
Slide the parchment onto a baking sheet. Bake for 15-20 minutes until golden brown. If using two pans, rotate them after 8 minutes.
13 -
Cool the cookies completely on the baking sheet or slide the parchment onto a counter. Once cooled, break the biscuits apart and store in an airtight container at room temperature for up to one week.
# Notes:
01 -
Chilling the dough is crucial for achieving a thin, crisp texture without sticking.
02 -
Orange juice enhances the raisin flavor without being noticeable in the final cookies.
03 -
Do not over-process the raisins to avoid a paste-like texture.