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raisin biscuit cookies

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert


  • 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


  • 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.


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.
Keyword blueberries, cookies, cranberries, currants, dried fruit,, Garibaldis, gooseberries, sultanas