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Raisin Shortbreads Recipe


Raisin Shortbreads: Preheat oven to 350 degrees F (180 degrees C). Butter (or spray with a non stick vegetable spray) a 9 x 13 inch (23 x 33 cm) baking pan. 

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about one minute). Add the sugar and vanilla extract and beat until light and fluffy. In a separate bowl whisk the flour with the salt and then add the flour mixture to the butter mixture and beat until the dough just comes together.

Divide the dough in half, making one half slightly larger than the other half. Spread the smaller half of dough over the bottom of your prepared pan and gently press the dough, with your fingertips or the back of a spoon, to form an even layer. Sprinkle the raisins evenly over the dough and gently press the raisins into the dough. Take the other half of dough and using your fingers, crumble it over the top of the raisins. Then lightly press the dough into an even layer.

Take the lightly beaten egg and, using a pastry brush, coat the top of the shortbread with the egg wash. Then, with the tines of a fork, slowly drag the fork back and forth across the shortbread to make a decorative pattern.

Bake the shortbread for about 30 - 40 minutes or until light golden brown. Remove from oven and place on a wire rack to cool. Cut the shortbread into 1 x 3 inch (2.5 x 7.5 cm) rectangular bars.

Makes about 32 shortbread fingers

Raisin Shortbreads:

1 cup (226 grams) unsalted butter, at room temperature

1 cup (120 grams) confectioners (powdered or icing) sugar

1 teaspoon pure vanilla extract

2 1/2 cups (325 grams) all-purpose flour

1/2 teaspoon salt (preferably kosher or sea salt)

2 cups (260 grams) dark raisins


1 large egg, lightly beaten