raisin biscuit cookies
Ingredients
- 110 g all-purpose flour
- 1/4 tsp baking powder
- 1/8 tsp fine sea salt
- 25 g unsalted butter cold, cut into cubes
- 25 g granulated sugar
- 1 large egg yolk reserve the white
- 3 tbsp milk
- 100 g dried fruit
- zest of 1/2 lemon
- Sparkling turbinado or sugar of choice for sprinkling
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment.
- Add the flour, baking powder and sea salt to the bowl of a stand mixer. With the paddle, mix on low speed to combine.
- Add the butter, then mix until the butter is pea sized.
- Stir together the egg yolk and milk, then add to the bowl and mix at low speed until just combined.
- Turn the dough out onto a floured work surface. Roll into a rectangle approximately 7'x11", flouring as needed to make sure the dough doesn't stick and keeping the rectangle vertical.
- Scatter the dried fruit over the lower half of the dough, pressing in lightly. Sprinkle with the lemon zest.
- Fold the top half of the dough over the fruit and press the edges to seal.
- Roll out to another 7"x11" rectangle, again flouring lightly as needed.
- Trim the edges to neaten, then cut in two lengthwise. Cut each length into 4 or 8 pieces. (Don't toss the trimmed bits, they bake up great.)
- Whisk the reserved egg white with 1 Tbsp. water, then lightly brush the tops of the cookies with the mixture and sprinkle with sugar.
- Place the cookies on the prepared baking sheet and bake for approximately 15 minutes til golden brown.
- Cool in a wire rack and store in an airtight container.
Notes
You can definitely do this by hand, if preferred. I usually do since it's so easy and quick, but I made 4 batches in quick succession this time so I went the machine route. Just rub the butter into the flour by hand, then use a wooden spoon for the rest.
