Old-fashioned raisin shortbread is a timeless classic that marries the buttery, crumbly texture of shortbread with the sweet, chewy appeal of raisins. This treat is perfect for tea-time indulgence or as a delightful homemade gift. With its simple ingredients and straightforward preparation, this recipe allows bakers of all skill levels to create a rich, satisfying cookie with a nostalgic touch.
Equipment
To make raisin shortbread, you’ll need the following:
- Large mixing bowl
- Electric hand mixer or stand mixer with paddle attachment
- Measuring cups and spoons (or a kitchen scale for metric accuracy)
- Rolling pin
- Baking sheet(s)
- Parchment paper
- Sharp knife or cookie cutters
- Cooling rack
- Small saucepan (optional, for softening raisins)
Recipe Overview
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Bake Time: 15-18 minutes
- Total Time: 1 hour 10 minutes
- Yield: About 24 cookies
Ingredients
| Ingredient | Quantity (US) | Quantity (Metric) |
|---|---|---|
| Unsalted butter, softened | 1 cup | 227 g |
| Granulated sugar | 1/2 cup | 100 g |
| All-purpose flour | 2 1/4 cups | 280 g |
| Cornstarch | 1/4 cup | 30 g |
| Vanilla extract | 1 tsp | 5 ml |
| Salt | 1/4 tsp | 1 g |
| Raisins | 1/2 cup | 75 g |
| Milk or water (optional) | 2 tbsp | 30 ml |
Preparation Instructions
1. Prepare the Raisins
- If your raisins are particularly dry, plump them up by soaking them in warm water or milk for 10 minutes. Drain and pat them dry with a paper towel.
2. Make the Dough
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Mix until light and fluffy, about 2-3 minutes.
- Add the vanilla extract and mix to combine.
- In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter-sugar mixture, mixing on low speed until a dough forms.
- Gently fold in the raisins until evenly distributed throughout the dough.
3. Chill the Dough
- Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes to firm up. Chilling ensures the cookies hold their shape during baking.
4. Roll and Cut
- Preheat your oven to 325°F (160°C) and line your baking sheet with parchment paper.
- Roll the chilled dough out to about 1/4-inch (6 mm) thickness on a floured surface. Use a sharp knife to cut the dough into rectangles or use cookie cutters for desired shapes.
5. Bake
- Arrange the cookies on the prepared baking sheet, leaving about 1/2 inch (1.3 cm) of space between each.
- Bake in the preheated oven for 15-18 minutes, or until the edges are just starting to turn golden. Do not overbake, as shortbread should remain pale.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
6. Serve or Store
- Once completely cooled, enjoy your raisin shortbread immediately or store in an airtight container at room temperature for up to a week.
Nutritional Information (per cookie)
| Nutrient | Amount |
|---|---|
| Calories | 125 kcal |
| Total Fat | 7 g |
| Saturated Fat | 4.5 g |
| Cholesterol | 20 mg |
| Sodium | 25 mg |
| Total Carbohydrates | 14 g |
| Dietary Fiber | 0.5 g |
| Sugars | 6 g |
| Protein | 1 g |
Tips for Perfect Raisin Shortbread
- Butter Matters: Use high-quality unsalted butter for the best flavor. Allow it to soften at room temperature but avoid melting it.
- Even Rolling: Aim for consistent dough thickness to ensure uniform baking.
- Flavor Variations: Add a pinch of cinnamon or nutmeg for a warm, spiced twist. Alternatively, swap raisins for dried cranberries or chopped dates.
- Cutting Techniques: For a rustic look, simply shape the dough into a log before chilling and slice into rounds.
Old-fashioned raisin shortbread is a testament to the beauty of simplicity. Its buttery, crumbly base and sweet raisin accents make it an irresistible treat with a nostalgic charm. Whether paired with tea, coffee, or a glass of cold milk, this recipe is sure to delight both the baker and the lucky ones who get to enjoy it.
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