Need raisin biscuit cookie recipe please
"Sunshine" (brand name) used to make a raisin biscuit/cookie, no longer so. My son absolutely loved these. I would like to surprise him and try to replicate them. A raisin paste is sandwiched between 2 very thin layers of a dry, not so sweet biscuit, with an egg wash. Any help? Thanks.
Raisin Filled Pastry Bars
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Big bars of raisin flavor!
1-1/2 cups California raisins
3/4 cup water
2-1/2 cups all-purpose four
1/3 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons vegetable oil
8 tablespoons water
1 egg, beaten and divided
1-1/4 teaspoons distilled white vinegar
Combine raisins and water in small saucepan. Bring to boil and simmer until all water is evaporated. Cool and chop in food processor or blender. Set aside. For bars, oil a 9x13-inch jelly roll pan; set aside. Preheat oven to 375°F.
Combine flour, sugar, salt and soda in work bowl of food processor or mixer. Mix together. In small bowl, mix oil, water, 2 tablespoons of egg and vinegar together. Add to dry ingredients and process or mix until dough forms ball and cleans the side of the bowl. Turn onto lightly floured surface; knead together until smooth. Divide into two equal balls. Roll out one ball to 9x13-inch rectangle and place in bottom of prepared pan. Spread with Raisin Filling. Roll remaining ball to 9x13 rectangle and arrange on top. Trim edges and score 3 x 4 to make 12 bars. Brush generously with remaining egg and bake at 375°F for 15 to 20 minutes or until golden brown and done. Cool and cut as scored.
Yields: 12 bars
This comes from the CAlifornia Raisin Marketing Board! And you're welcome! I've been looking for the recipe for years!!
Garibaldis were my childhood favorite.
Reading those recipes, it seems like a very thin shortbread, only with self-raising flour. For North Americans, self-raising flour is approximated by
1 c. all-purpose flour
1 1/2 tsp. baking powder and 1/2 tsp. salt
(picked up from a google search that lead to cooks.com, but my cooking log is at home.)
Other formulations include
2 teaspoons of baking powder
or 1/2 teaspoon bicarbonate of soda + 1 1⁄4 teaspoons cream of tartar
to 1 cup of plain (all-purpose) flour.
Just "Google" and you will find several recipes for the Garibaldi Biscuit. Here are two examples: