Raisin biscuits
Published on 1 January 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Ingredients
200 g flour
60 g softened butter
100 g sugar
1 egg
3 tablespoons dry white wine
Grated zest of a lemon
80 g raisins
Half a sachet baking powder
You can see milk in the photograph. The recipe called for it, but I did not need any as the dough was already soft, so I left it out.
I soak the raisins in water.
I sift the flour and baking powder onto the work surface, then add the sugar, diced butter, egg, lemon zest and white wine.
I work the ingredients until evenly combined.
I squeeze the raisins dry and dust them with flour.
I add them to the dough.
I roll the dough out to about 5 mm thick and cut out the biscuits with a cutter.
I place them on a baking tray and bake in a preheated oven at 180°C for about 15 minutes.
Once baked, I remove them from the tray and leave to cool on a rack.
I dust with icing sugar.
They keep in a tin.
200 g flour
60 g softened butter
100 g sugar
1 egg
3 tablespoons dry white wine
Grated zest of a lemon
80 g raisins
Half a sachet baking powder
You can see milk in the photograph. The recipe called for it, but I did not need any as the dough was already soft, so I left it out.
I soak the raisins in water.
I sift the flour and baking powder onto the work surface, then add the sugar, diced butter, egg, lemon zest and white wine.
I work the ingredients until evenly combined.
I squeeze the raisins dry and dust them with flour.
I add them to the dough.
I roll the dough out to about 5 mm thick and cut out the biscuits with a cutter.
I place them on a baking tray and bake in a preheated oven at 180°C for about 15 minutes.
Once baked, I remove them from the tray and leave to cool on a rack.
I dust with icing sugar.
They keep in a tin.
Original source: https://incucinaconlilly.com/2014/01/01/biscottelli-alluvetta/
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