These biscuit/cookies were made by Sunshine Biscuit Company in Saginaw, Michigan and later by Keebler.(1996) These are flat raisin-filled cookies-(cracker/biscuits), but now have dropped them from their line-up- This recipe is in part from King Arthur Flour/part improvised -these are not real sweet and are very good.They are...
Provided by Pat Duran
Categories Flatbreads
Time 45m
Number Of Ingredients 11
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.
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Malik Sadaat
[email protected]I've never made biscuits before, but these were so easy to make and they turned out great!
Kwazi Mnguni
[email protected]These biscuits are so versatile. You can serve them with anything from butter and jam to gravy and sausage.
Allen Stegall
[email protected]I love the crunchy topping on these biscuits. It adds a nice contrast to the soft and fluffy interior.
Shabiek Baibe
[email protected]These biscuits are the perfect size for a snack or a light breakfast. They are also great for freezing and reheating later.
STAVROS KAGIS
[email protected]I've made these biscuits several times now and they are always a hit with my family and friends.
Mohamed Dae
[email protected]These biscuits are the perfect comfort food. They are so warm and fluffy, and they taste amazing with a cup of coffee.
Hebrews Mat
[email protected]I love the golden raisins in these biscuits. They add a touch of sweetness and a chewy texture.
King Juwel
[email protected]These biscuits are a great way to start your day. They are so fluffy and delicious.
Begench Rozygeldiyew
[email protected]I've never made biscuits before, but these were so easy to make and they turned out great!
Jerry Smith
[email protected]These biscuits are so versatile. You can serve them with anything from butter and jam to gravy and sausage.
Kainat 7425335
[email protected]I love the crunchy topping on these biscuits. It adds a nice contrast to the soft and fluffy interior.
Mannan Lovely
[email protected]These biscuits are the perfect size for a snack or a light breakfast.
Martha Nghipundaka
[email protected]I made these biscuits for a party and they were a huge hit! Everyone loved them.
Linda Chaplin
[email protected]These biscuits are a great way to use up leftover golden raisins. They are also a great way to get your kids to eat their fruit.
CARI BROWN
[email protected]I love the simplicity of these biscuits. They are made with just a few ingredients and they are so delicious.
Nada Ahmed
[email protected]These biscuits are the perfect comfort food. They are so warm and fluffy, and the golden raisins add a touch of sweetness.
Aadin Stha
[email protected]I've made these biscuits several times now and they are always a hit! They are so easy to make and they taste amazing.
Md. Rony Sorkar
[email protected]These biscuits are so good! I love the golden raisins and the crunchy topping.
Joel Kuria
[email protected]I made these biscuits for my family and they loved them! They are the perfect breakfast or snack.
Abiral B.k
[email protected]These biscuits were so easy to make and they turned out so fluffy and delicious! I will definitely be making these again.