Recipe of Perfect Raisin shortbread

Raisin shortbread Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Tip the other half of the shortbread mixture on top of the raisins and once again press down to create an flat and even layer. You should now have a shortbread, raisin sandwich.

Here is the best “Raisin shortbread” recipe we have found so far. This will be really delicious.

Ingredients of Raisin shortbread

1. Make ready 225 gms of butter.
2. You need 120 gms of icing sugar.
3. Take 1 teaspoon of vanilla extract.
4. Prepare Pinch of salt.
5. Take 150 gms of raisens.
6. Take 325 gms of plain flour.
7. It’s 1 of egg to glaze.

The raisins must be prepared several hours ahead of time or the day before.Beat together the butter, salt, and vanilla until creamy.Add the powdered sugar and continue beating until light and fluffy.Get the satisfaction of rum-raisin ice cream in cookie form with this recipe for Rum-Raisin Shortbread Cookies.

Raisin shortbread instructions

1. Preheat oven to 180, then line a 8x8 inch cake tin,then With a hand mixer mix butter for about 1 minute.
2. Then add vanilla with icing sugar mix gently.
3. Then add salt flour and raisens until mixed evenly.
4. Place mixture evenly in tin then press down firmly till level, then with a fork drag over mixture then glaze with egg..
5. Place in middle shelf of oven and bake for around 30 /40 mins.
6. When removed from oven sprinkle with sugar then score with a knife and slice while still warm.
7. Enjoy !!!!☺.

Be the first to review this recipe.Source: Maida Heatter's Book of Great Cookies These are large and thick, with rum-soaked raisins all through them.The dough is very short; the cookies are rather delicate and quite unusual.

These Old-Fashioned Raisin Filled Cookies have quickly become a favorite of my dad's.My mom made them again the other day and I stole a plate full and the recipe so I could share them with all of you.Luckily I still ended up with a few to take a picture because I couldn't stop eating them on the way home.Her shortbread cookies were my favorite, and now, whenever I make them, I remember her.This is not a thin, crispy dessert shortbread; it's a deep bar that is best served with a cup of tea. —Jane Kelly, Wayland, Massachusetts.