![]() ![]() Now, trim the ragged edges of the rectangle these will be the "cook's cookies," the ones you spirit away and eat yourself because you don't care what they look like. The cookies won't look as nice, but will taste fine. If you don't have coarse sugar but still want the added flavor, use a couple of tablespoons of regular granulated sugar. then sprinkle with 1/4 cup (57g) of coarse sugar, if desired. ![]() It adds crunch and sweetness.Įven if you're not adding the sugar, brush the dough lightly with some of the beaten egg. While it's definitely not traditional, I like to sprinkle the tops of these cookies with coarse white sparkling sugar. Some of the currants may pop through that's OK. and roll again, until you have a piece of dough about 6" x 15". Spread half the surface (one of the "long" halves - a swatch about 5" x 14") with 3/4 cup (99g) of currants or chopped raisins, pressing them in gently.įold the other half of the dough over the currants. Don't worry about ragged edges life is imperfect.Ĭrack 1 large egg into a bowl, and whisk to combine the yolk and white.īrush the surface of the dough lightly with some of the beaten egg. Roll it into a rectangle that's about 10" x 14", about 1/8" thick. Take one piece of the dough, and place it on a lightly floured work surface. Towards the end of the refrigeration time, preheat the oven to 350☏. Wrap the dough, and refrigerate it for 30 minutes. Press each of the four sides against your work surface to smooth any ragged edges. You should be able to pick it up easily, without any dry chunks remaining in the bowl.ĭivide the dough in half, and place on a lightly floured work surface.Ī silicone rolling mat makes cleanup easy. Grab a handful if it holds together willingly and doesn't seem at all dry or crumbly, you've added enough liquid. Here's where you may choose to substitute 1 tablespoon OJ if you're using whole wheat flour. Next, add 3 to 4 tablespoons (43g to 57g) ice water, enough to make the dough cohesive. Work the butter into the dry ingredients using your fingers, a mixer, or a fork, mixing until the dough is unevenly crumbly. *If you use white whole wheat flour, for best flavor substitute 1 tablespoon orange juice for 1 tablespoon of the ice water (when you get to that step, below).Īdd 6 tablespoons (85g) cold butter, cut into pats or small chunks. Whisk together the following in a mixing bowl:ġ cup (120g) King Arthur White Whole Wheat Flour or Unbleached All-Purpose Flour* Let's make Golden Raisin Biscuit Cookies.įirst, lightly grease a couple of baking sheets, or line them with parchment. Filled with currants (or chopped raisins), topped with crunchy coarse sugar, and baked until crisp, they're more nostalgic evocation than clone.Īnd a very good reminder of why the online hue and cry over Sunshine Golden Raisin Biscuits has yet to abate, a full 15 years after their untimely demise. These Golden Raisin Cookies are a more robust version. Stew some raisins with a bit of water and a touch of sugar, make your favorite pie crust, spread a thin layer of filling between two equally thin layers of crust, and bake until barely golden and pliable, rather than crisp: that's a classic raisin biscuit. The original was filled with raisin paste, and was just vaguely sweet, more the very thinnest of raisin pies rather than a classic cookie.Īnd you can make them that way, if you like. Raisin Biscuits breathed their last in 1996.Īttention, Sunshine Golden Raisin Biscuit fans: these are not an exact match. Along with classic raisin, Sunshine extended the line to cranberry biscuits and apple biscuits, renaming the whole line “Golden Fruit.”Īlas, to no avail. Hydrox graced the shopping carts of its last fans in 1998, though to this day its proponents claim the Oreo just can't compare to Hydrox in its prime – to say nothing of its lame replacement, “Droxies.”īut I digress back to Golden Raisin Biscuits.ĭoes this photo jog your memory? The modernized packaging and new flavors were a last-gasp effort to stave off extinction. Though Sunshine's Vienna Fingers survived the transition, Golden Raisin Biscuits were unceremoniously dropped.Īs were Hydrox – which, despite their reputation as an Oreo knockoff, actually preceded America's Favorite Cookie by four years: Hydrox were introduced in 1908, Oreos not until 1912. That is, until the Sunshine Biscuit company was acquired by Keebler in 1996 (and Keebler subsequently by Kellogg's). It's amazing how many people are STILL searching for this packaged cookie, denizen of your local supermarket's cookie aisle for decades. ![]()
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