Sandy Raisin Biscuit Russian Korj Food

SANDY RAISIN BISCUIT (RUSSIAN KORJ)

Steps:

• Beat well the eggs with the sugar.
• Add the oil, mix well.
• Add the baking powder, Mix again.
• Add the raising, incorporate well in the eggs.
• Add the flour one cup at a time, the first two cups will mix well. The third cup, you can use your hands to mix it better because it will be difficult to mix with a fork, or any utensil you usually use.
• Put in a 9 by 13 rectangular pan, (you can lightly grease it with oil). Put the mixture with a spoon and spread it in the pan and even the top with a spoon.
• Put in the over for 40-45 minutes, might even take 50. It has to be light brown on top. At 375°F.
• IMPORTANT: After its ready, cut up into desired pieces immediately, or no longer then 10 minutes after its baked. If you cut it after its cooled, it will brake and will not give defined shape pieces. RECOMMEND to cut into smaller pieces (this will make less then 20 servings) because the biscuits are sandy, therefore easier eat when smaller). In any case, just keep in mind they are sandy and preferred to be smaller ;).

HARDEE'S CINNAMON RAISIN BISCUITS

Steps:

• Mix flour, baking powder, salt, baking soda and sugar.
• Blend in shortening with a fork until mixture is fine.
• Add milk and stir until just mixed. Only add enough milk to form dough. Add raisins and mix.
• Add cinnamon and mix until swirled through batter. Do not mix batter any more than you have to.
• Scrape batter onto well-floured surface. Flour top and pat down with hands until 1/2-inch thick.
• Cut with 2-inch cutter and place on greased baking pan.
• Bake at 400°F for 10-15 minutes until golden brown.
• Frost with powdered sugar glaze icing.

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.

PERSIAN RAISIN COOKIES

Steps:

• Ccream butter and sugar with mixer on medium speed until fluffy, 1 to 2 minutes. Beat in eggs one at a time.
• Add vanilla, saffron and salt. Beat to blend. On low speed, beat in flour until moistened.
• Stir in raisins.
• Scoop dough by heaping teaspoonfuls.
• Roll 1 to 1-1/4-inch balls. Place balls 3 inches apart on baking sheet lined with parchment.
• Bake one batch at a time in centre of preheated 350F oven until browned at the edges and golden on top, 12 to 14 minutes.

SOFT RAISIN COOKIES

Steps:

• Combine raisins and water in a small saucepan; bring to a boil and cook for three minutes.
• Remove from the heat and let cool but do not drain.
• In a mixing bowl, cream shortening or butter with sugar.
• Add eggs and vanilla.
• Mix dry ingredients together and gradually add to creamed mixture.
• Blend thoroughly.
• Stir in nuts and raisins, along with the water the raisins were boiled inches.
• Drop by spoonfuls onto greased baking sheets.
• Bake at 350° for 12-14 minutes.

ICED CINNAMON RAISIN BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk baking mix, white sugar, and cinnamon together in a bowl; stir in milk until dough is just combined. Fold raisins into dough. Knead dough about 10 times and roll out to 1/2-inch thickness. Cut round biscuits using a biscuit cutter or cookie cutter; arrange on a baking sheet.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes.
• Stir confectioners' sugar, water, and vanilla extract together until glaze is smooth; drizzle over warm biscuits.

RAISIN TEA BISCUITS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Soak raisins in water for 10 minutes; drain and set aside. Line a baking sheet with parchment paper.
• Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until moistened. Add the drained raisins. Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. Cut dough with a biscuit cutter and place onto the prepared baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Brush egg mixture on each biscuit.
• Bake in the preheated oven until golden brown, about 15 minutes.

CINNAMON-RAISIN BISCUITS

Steps:

• Heat oven to 425°F.
• Stir all ingredients in medium bowl until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Sprinkle with additional sugar, if desired.
• Bake 10 to 12 minutes or until golden brown.

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.

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.