Raisin biscuits
Raisin biscuits are a great simple biscuit recipe. They’re such an easy bake, that’s easily adaptable making them perfect for kids and beginner bakers to try.
Raisin biscuits are the perfect bake for anyone new to baking, including children. They’re made from a really easy biscuit dough that you can adapt and add any flavour you fancy. We’ve added raisins which gives a lovely bit of flavour and texture but you can add anything you like.
How can kids help make raisin biscuits?
These raisin biscuits are a great bake for kids to make as they’re really really simple. Kids can help to measure out the ingredients and mix them all together to make the biscuit dough.
If your kids have never separated an egg before, there’s a great chance to practice in this recipe. It’s a good recipe to try this in rather than with a meringue as it doesn’t matter too much if any yolk gets into the egg white.
Finally, kids will enjoy getting to roll out the biscuit dough and cut out the shapes. This biscuit dough is a bit more robust than some so it’s great for little hands. And if your kids enjoy playing with play-dough this should be an easy job.
How do you store raisin biscuits?
Raisin biscuits can be stored in an airtight container for a few days. If you want to keep them for longer you can freeze for up to three months. Simply wrap them in cling film and pop them in a freezer bag. Take them out of the freezer and allow them to defrost fully before you eat them.
What else can I add to these biscuits?
This basic biscuit dough is really easy to adapt, adding other fruits or flavours Try adding some other chopped dry fruit, lemon zest, cinnamon or even chocolate chips.
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Lebkuchen
Gingerbread men
Rock cakes
Empire biscuits
Melting moments
Ginger biscuits
Custard creams
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Useful equipment
You might need the following baking tools/gadgets to make these raisin biscuits
Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Measuring spoons
Lemon zester
Rolling pin
Cutters
Palette knife
Baking tray
Wire rack
Cake storage
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Ingredients
100g (½ cup) butter, softened
75g (1/3 cup) caster sugar
1 egg (separated)
200g (1/1/4 cups) plain /all-purpose flour
65g (1/3 cup) raisins
1-2 tbsp milk
caster sugar for sprinkling
How to make raisin biscuits
Pre-heat the oven to 200C / 180C Fan / 390F and line 2-3 baking trays with baking or parchment paper.
Cream the butter and sugar together
Get your kids to measure out the sugar and add it to a large mixing bowl or free-standing mixer.
Measure out the butter and get your kids to use a blunt knife to chop it into small pieces to make it easier to mix in. If your butter is very hard (we always forget to take ours out the fridge beforehand), pop it in the microwave for a few seconds. Do it for long enough for it to soften, but don’t melt it.
Cream the butter and sugar together using the k paddle of your mixer, a hand held mixer or wooden spoons. Beat it until it is light and fluffy.
If you need to, get your kids to scrape down the edges of the bowl with a spatula.
Add the egg yolk
Separate the egg yolk and egg white. If you have very young children, you might need to do this yourself. If your children are older, this is a good recipe to practice egg separating with, as unlike something like a meringue it doesn’t matter if it goes a little bit wrong.
There’s more than one way to separate the egg but we normally, put 2 small bowls under the egg, then crack the egg in half and then pour the egg yolk from one half of the shell to the other allowing the egg white to fall into one of the bowls below.
Set the egg white aside for later and add the egg yolk to your mixing bowl. Mix it in.
Add the flour
Get your kids to measure the flour then add it to your mixing bowl. If you want to make your biscuits lighter, you can sieve the flour in. I tend not to bother though as it can be a bit messy when kids are involved.
Mix the flour in. The mixture will be quite dry and crumbly at this point.
Add the raisins
Measure out the raisins and add them to your mixing bowl. Using a spatula or wooden spoon, mix them in.
If you need to, add a splash of milk (no more than a tablespoon or two), just enough for it all to come together into a nice soft biscuit dough.
Once it’s all well mixed, use your hands to bring the dough together into a ball.
Make the raisin biscuits
Tip your biscuit dough out onto a lightly floured work surface.
Get your kids to roll the dough out until it is about 5mm or ¼ inches thick. Turn it 90 degrees in between rolls so that it rolls out nice and evenly and doesn’t stick to your worktop.
If you do find it is sticking, you can lay a sheet of baking paper underneath and on top of your dough.
Using a 6cm (2 ½ inch) round or fluted cutter get your kids to cut out the biscuits and pop them on your prepared baking trays. We find using a small palette knife to lift them off the work surface can help little hands from squashing them too much.
Bring together the scraps of dough back into a ball and roll it out again. When you’re finished you should have around 20 biscuits.
Bake the raisin biscuits
Bake the biscuits in the oven for 8-10 minutes.
Remove them from the oven then brush the whisked egg white over the top of each biscuit, and sprinkle a little caster sugar on top.
Return the biscuits to the oven and bake them for another 4-5 minutes.
They’re ready when they are turning a lovely pale golden brown colour.
Remove them from the oven and leave them to cool on the baking trays for a few minutes before putting them on a wire rack to cool completely.
Serve and enjoy.
Raisin biscuits
Equipment
- Freestanding mixer
- Mixing bowl
- Measuring cups
- measuring spoons
- Lemon zester
- Rolling pin
- cutters
- Palette knife
- baking tray
- Wire rack
- Cake storage
Ingredients
- 100 g (½ cup) butter, softened
- 75 g (⅓ cup) caster sugar
- 1 egg separated
- 200 g (1/¼ cups) plain /all-purpose flour
- 65 g (⅓ cup) raisins
- 1-2 tbsp milk
- caster sugar for sprinkling
Instructions
Pre-heat the oven to 200C / 180C Fan / 390F and line 2-3 baking trays with baking or parchment paper.
Cream the butter and sugar together
- Measure out the sugar and add it to a large mixing bowl or free-standing mixer.Measure out the butter chop it into small pieces to make it easier to mix in. If your butter is very hard pop it in the microwave for a few seconds. Do it for long enough for it to soften, but don't melt it.
- Cream the butter and sugar together using the k paddle of your mixer, a hand held mixer or wooden spoons. Beat it until it is light and fluffy.
Add the egg yolk
- Separate the egg yolk and egg white.Set the egg white aside for later and add the egg yolk to your mixing bowl. Mix it in.
Add the flour
- Measure the flour then add it to your mixing bowl. If you want to make your biscuits lighter, you can sieve the flour in.
- Mix the flour in. The mixture will be dry and crumbly at this point.
Add the raisins
- Measure out the raisins and add them to your mixing bowl. Using a spatula or wooden spoon, mix them in.Add a splash of milk (no more than a tablespoon or two), just enough for it all to come together into a nice soft biscuit dough.
- Once it's all well mixed, use your hands to bring the dough together into a ball.
Make the raisin biscuits
- Tip your biscuit dough out onto a lightly floured work surface.
- Roll the dough out until it is about 5mm or ¼ inches thick. Turn it 90 degrees in between rolls so that it rolls out nice and evenly and doesn't stick to your worktop.
- Using a 6cm (2 ½ inch) round or fluted cutter cut out the biscuits and pop them on your prepared baking trays. Bring together the scraps of dough back into a ball and roll it out again. When you're finished you should have around 20 biscuits.
Bake the raisin biscuits
- Bake the biscuits in the oven for 8-10 minutes.
- Remove them from the oven then brush the whisked egg white over the top of each biscuit, and sprinkle a little caster sugar on top.Return the biscuits to the oven and bake them for another 4-5 minutes.
- They're ready when they are turning a lovely pale golden brown colour.Remove them from the oven and leave them to cool on the baking trays for a few minutes before putting them on a wire rack to cool completely
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