Nabisco Sunshine Raisin Biscuits Food

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.

RAISIN BISCUITS

Steps:

• Preheat oven to 450F and lightly grease a baking pan.
• Sift dry ingredients together.
• Cut shortening into flour mixture.
• Beat eggs and add to milk; stir into flour mixture.
• Add raisins.
• Turn onto a well-floured board and knead lightly until smooth, using more flour if necessary.
• Gently pat out 1/2" thick.
• Cut with small biscuit cutter and bake for 15 minutes or until golden.
• Serve hot.

VANILLA & RAISIN BISCUITS

Steps:

• Mix the flour, salt and sugar in a large mixing bowl. Add the butter and rub in with your fingers until it resembles fine breadcrumbs. Beat the egg and stir it into the dry ingredients with the vanilla extract, knead to make a smooth dough (you may need to add a tiny splash of milk if the mixture is too dry).
• Divide the dough into 2 and knead the raisins into one half. Wrap the 2 balls of dough in cling film and chill in the fridge for 15-20 minutes
• Preheat the oven to 180C/160C fan and line 2 baking trays with baking parchment. Roll out the 2 balls of dough onto a floured surface to 5mm thick and use a 5cm cookie cutter to cut out the biscuit shapes, lay the raisin biscuits on one tray and the vanilla biscuits on the other then chill for another 10 minutes.
• Bake for 15 minutes until lightly golden, swap the trays over half way through cooking. Cool on the trays then sprinkle with the icing sugar before serving.