December 26, 2017 1:27 pm Leave your thoughts
These raisin biscuits are a little bit special. Easy to make, and from a fairly standard recipe, the precise combination of ingredients leads to a deliciously dense and slightly chewy interior. If you’re a fan of Chorley cakes – a traditional thick, pastry-like, dried fruit biscuit from the north-west of England – then you might like these lighter, smaller versions even more!
This recipe is based on an original from the Dorling Kindersley Complete Children’s Cookbook.
125g butter or margarine
75g granulated sugar
Zest of 1 lemon
1 egg, separated
200g plain flour
2 tbsp milk
Preheat the oven to 180C and grease a baking tray. Combine the butter, sugar and lemon zest and add the egg yolk, followed by the flour and raisins. Then spoon the milk in to make a dough.
Roll the dough out to about 5mm and cut out the biscuits. Cook for around 8-10 minutes.
Remove the tray from the oven, brush the reserved egg white over the top and sprinkle on some more sugar. Return to the oven for a further 3-4 minutes.
Tags: chewy raisin biscuit, raisins, Recipe, sultanas
This post was written by Yzanne