Garibaldi Golden Raisin Biscuit Cookies Sunshine Recipes

GOLDEN RAISIN BISCUIT COOKIES (GARIBALDI BISCUITS)

Steps:

• Add the flour, sugar, baking powder, and salt to the bowl of a food processor and pulse to combine.
• Chop the cold butter into small chunks and distribute over the dry ingredients in the food processor. Pulse until the butter is worked into the flour mixture and the dough is crumbly.
• Add the orange juice and pulse just until the dough comes together in a ball. If the dough appears dry and doesn't hold together, add ice water (1 tablespoon at a time) until a soft, cohesive dough is achieved.
• Divide the dough in into two disc shapes, wrap in plastic wrap, and chill for 30 minutes.
• Place the raisins into the food processor bowl. It is not necessary to wash it after making the dough. Pulse just until the raisins are chopped.
• When ready to bake, preheat the oven to 350° F. Cut two sheets of parchment the size of a large baking sheet.
• Place one of the pre-cut sheets of parchment on the counter. Dust lightly with flour.
• Place on piece of dough on the parchment and roll it out into a thin (1/8") rectangle approximately 8"x12".
• Lightly brush the dough surface with the beaten egg glaze, then spread half of the chopped raisins (3/4 cup) onto half of the dough sheet down the long side of the rectangle. Cover the raisins with a piece of wax paper and press gently into the dough.
• Lift one side of the parchment to help fold the empty half of the dough sheet over the raisins. Roll out the layers of dough again into a rectangle about 6"x15". Some raisins will show through the top of the dough.
• Brush the surface with the beaten egg glaze.
• Use a pizza wheel to make straight edges and cut into rectangular biscuits or squares about 2"x2". All edges and rectangles can be left in place for baking. The cookies expand minimally and can be separated after baking.
• Slide the parchment onto a baking sheet.
• Repeat the process with the remaining dough and raisin filling.
• Bake for 15-20 minutes until golden brown. If baking both pans at once, rotate the pans after 8 minutes.
• Cookies can cool completely on the baking sheet, or the parchment can be slid onto a counter for cooling.
• When the cookies have cooled completely, break apart into individual biscuits and store in an airtight container at room temperature for up to one week.

GARIBALDI BISCUITS

Steps:

• Chop dried fruit (currants, raisins, sultanas or a mixture). Put flour and sugar into a bowl and rub in the butter lightly with the finger tips until no lumps remain, then stir in the sugar.
• Add 1-2 Tbs milk to give a stiff dough and turn this on to a floured board.
• Pat lightly into shape and roll out very evenly to 1/8 inches thick, keeping the dough a regular shape, then cut in half.
• Sprinkle one half evenly with chopped fruit and cover with the other piece of dough.
• Lightly flour the board and roll the mixture again until 1/8 inches thick,.
• keeping as square as possible.
• Trim the edges and cut into squares or triangles and bake on a greased tray in mod. hot oven @ 400°F for 15 minutes.

GARIBALDI-GOLDEN RAISIN BISCUIT COOKIES (SUNSHINE)

Steps:

• 1. Lightly grease 2 baking sheets, or line with parchment paper-(I use parchment) Dough: Whisk together the dry ingredients. Cut the butter into small cubes, and work it into the dry ingredients using your fingers, a mixer or a fork, mixing until the dough in unevenly crumbly.
• 2. Drizzle with the orange juice and water,mixing until dough holds together and it doesn't seem all dry or crumbly-you've added enough liquid.
• 3. Divide the dough in 1/2, and shape each 1/2 into a small rectangles ;pressing each of the 4 sides against the work surface to smooth any rough edges.
• 4. Wrap the dough in plastic wrap and chill for 30 minutes. Remove 1 piece of dough from the refrigerator. Preheat oven to 350^. Place dough on a lightly floured parchment paper surface. Roll it into a rectangle 10x 14-inches, about a little less than 1/8 -inch thick; the THINNER the better. Ragged edges are OK. The thinner you can roll them without tearing the better!
• 5. Brush dough lightly with some of the beaten egg, then spread 1/2 the surface with 3/4 cup of the raisins, pressing them in carefully. Fold dough over raisins and flatten dough again with rolling pin. to about 6x15-inches. Some raisins might pop though- that's OK. Slide dough off parchment paper onto the prepared cookie sheet. Brush dough with some of the beaten egg ,(if using the coarse sugar,sprinkle on now).
• 6. Using a roiling pizza wheel or bench knife, carefully cut the rectangle of dough inti 3 strips,lengthwise. Then crosswise into 5 pieces.No need to separate they will break apart when you finish baking them. But you can separate them if you wish.Both ways work well. Because they don't expand much.Using a fork poke holes all over the top of the dough.
• 7. Repeat with remaining dough. Bake for 18 minutes, until they're a light golden brown. Remove from oven and cool on rack. If you do not need the cookie pan you can cool them on the pan. I baked them apart this time- but like them left together with perforations then baked.