sweet biscuits with raisins
gallette dolci con l’uvetta
TOTAL TIME: 35 minutes
MAKES: about 16 biscuits
These not to sweet, quick biscuits are great for breakfast, tea or dessert.
1 cup unbleached all-purpose flourplus more for dusting
1/3 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon fine sea salt
6 tablespoons unsalted butter, cubed, at room temperature
2 large egg yolks
1 cup raisins
1 large egg
SPECIAL EQUIPMENT: parchment paper
Heat oven to 350˚ with rack in middle.
In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, sugar, baking powder
and salt on low speed, just to combine. Add butter, then beat until mixture resembles coarse sand. With machine running, add egg yolks; beat dough just until smooth. Mix in raisins.
Dust a sheet of parchment paper with flour, turn out dough onto parchment. Dust dough with flour, then roll out to a 9- x 11-inch rectangle, 1/4-inch thick. Transfer dough on parchment paper to a baking sheet.
In a small bowl, beat together egg and 1 tablespoon water. Lightly brush top of dough with egg wash. Bake, rotating once halfway through, until golden, 18 to 20 minutes. Cool
completely on wire rack, then cut into 2- x 3-inch biscuits.
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