SANDY RAISIN BISCUIT (RUSSIAN KORJ)
This recipe was given to my mother by a neighbor when I still lived in THA BRONX NYC :D...Its a Russian version of a biscuit, or as called in Russian "korjik or korj". Its very popular in bakeries and school cafeterias...It has a sandy texture, some could think too much oil, but that can be reduced :) by whom ever wishes...BUT THEY ARE GOOOOOOOOOOD my family DEMANDS THEM!
Provided by EngineerChef
Categories Bar Cookie
Time 1h
Yield 20 serving(s)
Number Of Ingredients 6
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 ;).
Nutrition Facts : Calories 236.2, Fat 11.9, SaturatedFat 1.9, Cholesterol 31.7, Sodium 48, Carbohydrate 30.2, Fiber 0.8, Sugar 14.4, Protein 3.1
RAISIN BISCUITS
A yummy biscuit from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breads
Time 30m
Yield 12-15 serving(s)
Number Of Ingredients 8
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
I love these melting-in-your-mouth cookies! For chewier cookies, refrigerate the dough beforehand and bake it for a shorter period. For crispier ones, bake the dough longer or refrigerate the baked cookies.They'll flatten out during baking so leave enough space between them.
Provided by littlemafia
Categories Drop Cookies
Time 25m
Yield 60 serving(s)
Number Of Ingredients 8
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.
RAISIN TEA BISCUITS
Moist, lightly sweet biscuits are just perfect for breakfast or a cup of tea in the afternoon. This is as close as I could get to the store bakery version. My husband and kids loved these just as much as the store bought biscuits. We make a lactose free version with vanilla soy milk and margarine, but have made the milk variety for others. Recipe works perfectly in both options.
Provided by What's for dinner, mom?
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 55 g, Cholesterol 68.7 mg, Fat 19 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 11.6 g, Sodium 474.3 mg, Sugar 13.5 g
VANILLA & RAISIN BISCUITS
2 different types of biscuits from one simple recipe, can easily be adapted by adding choc chips, lemon zest or anything else that takes your fancy
Provided by BC1987
Time 25m
Yield Makes 20 vanilla biscuits and 20 raisin biscuits
Number Of Ingredients 8
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.
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