Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
chocolate recipes
apple recipes
pumpkin recipes
cranberry recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Raisin Shortbreads Tested Recipe

Printer Friendly Page

Raisin Shortbreads Recipe

Raisin Shortbreads had been in my head for months, ever since I saw a recipe in Alice Waters' Chez Panisse Fruit Cookbook. The thought of soft and chewy raisins sandwiched between two layers of tender and crumbly shortbread sounded too good to pass by. So when a cool and rainy day happened along (perfect day for baking), I went out and bought a good unsalted butter and some Thompson raisins and made the recipe. I wasn't disappointed. They tasted every bit as good as they sounded so I just had to share this recipe with you. These raisin shortbread fingers go perfectly with a hot cup of tea or coffee and I also think they would be a nice addition to your Christmas baking.

 

I know I have said this more than once, but I think it bears repeating. The quality of your shortbread is dependent on the quality of your ingredients, especially the butter. Therefore, buy the best unsalted butter you can find and you will be rewarded with a crispy, crumbly, and buttery shortbread that literally melts in your mouth. Another important ingredient is vanilla extract. Make sure that what you buy is labeled "pure". The best I have found, although it is quite expensive, is Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract that can be found in specialty food stores and by mail order. If your budget doesn't allow this expenditure or you cannot find it, don't worry, there are quality brands to be found in your local grocery store. Just stay away from the ones labeled "imitation" vanilla extracts as they are made with synthetic vanilla (from glycoside found in the sapwood of certain conifers or from coal extracts) and leave a bitter aftertaste. 

A shortbread batter is quick to make, and this recipe is no exception. It starts by creaming the butter with the vanilla extract and confectioners (powdered or icing) sugar. (When you use confectioners sugar, instead of granulated white sugar, it gives the shortbread a softer crumb.) Once the beaten butter and sugar turn light and fluffy, the flour is added and mixed until a dough is formed. Then divide the dough in half and press one half onto the bottom of a well greased 9 x 13 (23 x 33 cm) pan. A layer of dark raisins are then pressed into the shortbread. (I have used dark Thompson raisins which are simply dried Thompson seedless grapes which have been sun dried which gives them that dark shriveled appearance. Raisins, like dates, have a high sugar content, and are a good source of vitamins and iron.) The remaining dough is pressed on top of the raisins, and then it is brushed with a glaze of lightly beaten egg. The final step is to run the tines of a fork through the egg washed shortbread which adds a decorative touch. Once the Raisin Shortbreads are baked in a moderate oven until lightly golden brown, they are cooled, and then cut into long thin rectangular shaped shortbread "fingers".

Related Recipes You May Like

Pecan Shortbreads

Raisin Cookies

Shortbread Cookies with White Chocolate & Raspberries

Almond Shortbread Cookies

Hazelnut Shortbread Cookies

Cranberry & White Chocolate Shortbreads

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 and vanilla extract until smooth and creamy (about one minute). Add the sugar 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 into two halves, making one half slightly larger than the other half. Spread the smaller half of dough over the bottom of the 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 about 1 x 3 inch (2.5 x 7.5 cm) rectangular bars.

Makes about 32 shortbread fingers

Adapted From:

Waters, Alice. Chez Panisse Fruit. Harper Collins. New York: 2002.

 

Raisin Shortbreads:

1 cup (226 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

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

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

1/2 teaspoon salt

2 cups (260 grams) dark raisins

Glaze:

1 large egg, lightly beaten

 

 
 
     
 

 

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC