Raisins are the stars in these Golden Raisin Biscuit Cookies, filling the middle and boldly popping through the thin, crispy biscuit crust on the top and bottom. Just like the raisin cookies you remember from your childhood!
If you love raisins, the next time try Tea Brack, a traditional Irish fruit cake made with tea. This moist quick bread is great for breakfast or snacks.
Why you'll love this recipe
Have you ever had the experience of not realizing you were missing something until someone mentions it? Then, suddenly you are craving a taste of that distant memory.
That's what happened to me with Sunshine raisin biscuits. I was reading the King Arthur baking blog, when I came across a recipe for these cookies.
My taste buds were flooded with memories of a childhood favorite that I hadn’t tasted for a very long time.
This raisin biscuit recipe is a combination of the King Arthur recipe and several others. The biscuits are close enough to my memory of the packaged cookies, that I can’t tell a difference.
I changed the preparation methods to simplify the process and create less mess. The dough and the filling are both made in the food processor with no washing necessary between the two.
The dough is rolled out on the same parchment it's baked on. These cookies are best when the dough is rolled out as thin as possible.
The parchment paper makes it possible to fold over the thin dough without tearing and then transfer the parchment with the cut dough onto a baking sheet without mangling the cookie squares.
If these cookies start nostalgic cravings, bake a batch and see how close they are to your remembered Raisin Biscuit. If you are a raisin lover who has never tried these, get baking! You will be delighted.
Sharing these golden raisin cookies is easy because they travel well and stay fresh for at least one week.
Recipe ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In the bowl of a food processor pulse to combine the flour, sugar, baking powder, and salt. Add the butter and pulse until the dough is crumbly.
- Add the orange juice and pulse just until the dough comes together in a ball.
- Divide the dough in into two disc shapes, wrap in plastic wrap, and chill for 30 minutes.
- Place the raisins into the food processor bowl and pulse just until chopped.
- On a piece of parchment lightly dusted with flour, roll out one of the dough discs into a thin (⅛”) rectangle. Lightly brush with the beaten egg, then spread half of the chopped raisins onto half of the dough down the long side of the rectangle.
- Lift one side of the parchment to help fold the empty half of the dough over the raisins. Roll out again into a rectangle about 6”x15”. Some raisins will show through the dough.
- Brush the surface with the beaten egg, then use a pizza wheel to cut into squares.
- Bake for 15-20 minutes until caramel brown.
Would you like to save this?
We'll email this post to you, so you can come back to it later! Plus, you’ll get more great recipes and tips from us each week!
Tips
- Orange juice brings out the raisin flavor in this recipe and isn't really noticeable in the finished cookie.
- Ice water can be substituted for the orange juice in the recipe, if preferred.
- Chilling the dough is very important. The cold dough can be rolled out very thin without sticking which is essential to this recipe.
- Pulse the raisins minimally until they are just chopped. Over processing the raisins will produce a past-like jam which can still be used but isn't optimal.
- Don't worry about rolling out the dough too thin on the second roll out. The raisins are supposed to show through and thinner dough makes a crisper cookie.
Storage
When the cookies have cooled completely, break them apart into individual biscuits and store in an airtight container at room temperature for up to one week.
FAQ's about baking with raisins
Soft, fresh raisins do not need to be soaked before using them in this recipe. However, if the raisins seem dry and hard, soaking them in hot water for 10-15 minutes can help plump them before baking.
Dried out raisins can be plumped by soaking them in hot water on the counter, in a microwave, or on the stove.
Any dried fruit can be used as a replacement for raisins. Dried cherries, cranberries, or currents are similar in size to a raisin. If using larger dried fruit, chopping is advised.
More cookie recipes with raisins
Oatmeal Apple Raisin Cookies are chewy oatmeal cookies sweetened with dried fruit and spiced with cinnamon.
Pabassinas are iced raisin and nut cookies flavored with anise. Some call these Mexican Raisin Cookies and eat them around Dia de los Muertos. Others call them Sardinian Raisin Biscuits and eat them on many religious holidays.
Slice and Bake Raisin Butter Cookies are crunchy, butter cookies speckled with raisins. Keep a roll of dough in the freezer and bake as many fresh cookies as needed in minutes.
Marathon Cookies are gluten free, flourless oatmeal cookies packed with energy boosting dried fruit and nuts. They will help you keep you going whether you are running a marathon or just making it through the day!
My experience with this recipe
Raisin Biscuits, also known as Garibaldi cookies, were invented in England in 1861 and are named after an Italian general famous as a strategist in the unification of Italy.
I have no idea why a thin biscuit consisting of raisins sandwiched between crispy dough would be named after General Garibaldi, but the cookies were wildly popular. They are still made today by some British brands.
In my American childhood, they were made by Sunshine and later (after a buyout) by Keebler. Then sadly, they were discontinued.
I have memories of long, shiny, smooth strips of cookie with perforations to easily divide the strip into five cookie rectangles. The barely sweet dough had just a bit of a crunch, but gave way easily to the naturally sweet raisins within.
I love being able to make these nostalgic favorites and have been delighted with the many readers who have written to say these biscuits are a perfect copycat taste from their childhood.
Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!
Golden Raisin Biscuit Cookies (Garibaldi Biscuits)
Ingredients
- 1 cup all-purpose flour (plain flour)
- 3 tablespoons confectioners' sugar (icing sugar)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter cold
- 3 tablespoons orange juice
- 1-2 tablespoons ice water
- 1 ½ cups raisins golden, black, or sweet currants
- 1 large egg lightly beaten
Instructions
- Add the flour, sugar, baking powder, and salt to the bowl of a food processor and pulse to combine.
- Chop the cold butter into small chunks and distribute over the dry ingredients in the food processor. Pulse until the butter is worked into the flour mixture and the dough is crumbly.
- Add the orange juice and pulse just until the dough comes together in a ball. If the dough appears dry and doesn’t hold together, add ice water (1 tablespoon at a time) until a soft, cohesive dough is achieved.
- Divide the dough in into two disc shapes, wrap in plastic wrap, and chill for 30 minutes.
- Place the raisins into the food processor bowl. It is not necessary to wash it after making the dough. Pulse just until the raisins are chopped.
- When ready to bake, preheat the oven to 350° F.
- Cut two sheets of parchment the size of a large baking sheet. Place one of the pre-cut sheets of parchment on the counter. Dust lightly with flour.
- Place one piece of dough on the parchment and roll it out into a thin (⅛”) rectangle approximately 8”x12”.
- Lightly brush the dough surface with the beaten egg glaze, then spread half of the chopped raisins (¾ cup) onto half of the dough sheet down the long side of the rectangle. Cover the raisins with a piece of wax paper and press gently into the dough.
- Lift one side of the parchment to help fold the empty half of the dough sheet over the raisins. Roll out the layers of dough again into a rectangle about 6”x15”. Some raisins will show through the top of the dough.
- Brush the surface with the beaten egg glaze.
- Use a pizza wheel to make straight edges and cut into rectangular biscuits or squares about 2”x2”. All edges and rectangles can be left in place for baking. The cookies expand minimally and can be separated after baking.
- Slide the parchment onto a baking sheet.
- Repeat the process with the remaining dough and raisin filling.
- Bake for 15-20 minutes until golden brown. If baking both pans at once, rotate the pans after 8 minutes.
- Cookies can cool completely on the baking sheet, or the parchment can be slid onto a counter for cooling.
- When the cookies have cooled completely, break apart into individual biscuits and store in an airtight container at room temperature for up to one week.
Notes
- Orange juice brings out the raisin flavor in this recipe and isn't really noticeable in the finished cookie.
- Ice water can be substituted for the orange juice in the recipe, if preferred.
- Chilling the dough is very important. The cold dough can be rolled out very thin without sticking which is essential to this recipe.
- Pulse the raisins minimally until they are just chopped. Over processing the raisins will produce a past-like jam which can still be used but isn't optimal.
- Don't worry about rolling out the dough too thin on the second roll out. The raisins are supposed to show through and thinner dough makes a crisper cookie.
- Wrap small piles of 3-4 cookies in plastic wrap.
- Fit columns of wrapped cookies snuggly into freezer weight ziplock bags or plastic storage containers. B
- e sure there is no wiggle room inside the containers or the shipping box.
Nutrition
First Published: May 16, 2016. Last Updated: August 17, 2021. Updated for additional information, improved photographs, and better reader experience.
K
You make 2 discs. So it makes 2 bunches?? Or the second dics goes over the first with the raisins?
Wendy Sondov
It makes 2 bunches. You do the process twice. Take a look at the recipe card and it will guide you through the process. Step 14 tells you to repeat with the second disc of dough.
Annette
Five stars! Never had these cookies but I have seen them in Vermont Country Catalog and always wanted to try them. They are wonderful, just spent the last few hours in my kitchen whipping some up. Thank you for such a delishious treat. So easy to make, too. This recipe is a definite keeper. Highly recomend. Will be making these for tea time often!
Lyn
These are the cookies I have been searching for. Thank you for sharing them.
victoria lynn warrington
i see an amount of sugar 3 TBSP for icing....what is the amount to mix with the flour?
Wendy Sondov
The 3 tablespoons of powdered sugar is for the dough. There is no icing. Please read the details on the recipe card.
Denise
These came out delicious! I made them for the first time today and will add it to my go-to list.
Lyndell Oldfield
I could not find an oven temperature for this recipe. Mine are currently in the oven at 350 F. hope it works!
Wendy Sondov
350 is correct. Every recipe page on this website has a printable recipe card at the bottom with all of the details you need for baking. Step 6 in the card says, "When ready to bake, preheat the oven to 350° F." I hope you enjoy the biscuits! 🙂
Katherine A Pearsall
Wow!! these look exactly like treats I grew up with in Australia, I going to make these this week.
Heidi
I have never heard of these, but I want to try them with other dried fruits.
I live a few minutes away from the Sunshine Biscuit factory, where they invented Hydrox (which came before Oreos!) The home of the founders of Sunshine, Loose Mansion, is a beautiful event venue in midtown Kansas City.
Our favorite Sunshine product from MY childhood were Lemon Coolers.
Wendy Sondov
I live in St Louis and had no idea that Missouri had a connection to Sunshine Biscuits! Thank you for sharing all of that fun trivia. 🙂 As a child, I was allergic to chocolate. So, all of my favorite cookies had to be of the non-chocolate type. These raisin cookies and Lemon Coolers were definitely favorites. I remember the Coolers having little bits of something especially lemony in them. Delicious! You can make these cookies with any kind of dried fruit as long as you chop the pieces very small. These cookies are best when rolled out as thinly as possible, so it's essential that the fruit bits are tiny.
Jaye
I make my own raisins by dehydrating grapes and they work wonderfully in this recipe. I particularly like the addition of the orange juice - subtle but so good. Thank you for this tasty addition to my cookie file.
Wendy Sondov
How wonderful to have your own raisins! I bet they make these cookies extra delicious. 🙂
Patti
Thanks so much for this recipe! My Nanny always had them in the house and my sister and I absolutely loved them. Have been looking for a recipe that looks and tastes like the sunshine cookie we grew up with- and this is it. Eating one right now!!!
Wendy Sondov
What a lovely memory! I'm so glad that these cookies taste like the cookies you remember. 🙂 I think food always tastes better when love and nostalgia are added. 🙂
Carol Davidson
Loved them!
Wendy Sondov
So glad to hear that, Carol!
Vicky Bokadia
Egg substitute??
Or
Eggless recipe
Wendy Sondov
The egg is only used as a glaze on these cookies to give a pretty, shiny appearance and contributes nothing to the flavor or baking chemistry. You can absolutely bake these and skip the glaze. For a pretty sparkle you could add decorating sugar before baking or brush the finished cookies with a corn syrup or powdered sugar glaze.
Diana rosier
Made these today. Very good and quite easy to make. Thanks for the new cookie recipe
Connie
I can’t wait to make these. My mother and I remember these fro the fifties and swoon over finding a package in the grocery.
Wendy Sondov
I hope you and your mother love them, Connie! Please let me know what you think after you try them. As a child in the 60's, I was allergic to chocolate and these were my very favorite cookie. 🙂
Marsha Kay
I don’t have a Food Processor. Any ideas on how I can substitute?
Wendy Sondov
I've neve tried these ideas, but I think they might work. You could do the whole first part by hand, whisking together the dry ingredients and then cutting in the butter (like you would for a pie crust or streusel) with knives, a pastry cutter, or finger tips. Then add the orange jusice and use a m ixer to turn it into dough. You can certainly chop the raising by hand too. I hope this helps and you enjoy the cookies.
Teri
Thanks for posting this recipe. My mother used to buy these cookies from the store years ago. These don’t taste exactly like the ones from my childhood but they’re close enough!
Lynette Devries
Would it work with finely diced dates?
Wendy Sondov
As long as the fruit pieces are finely diced and as "mushable" as a raisin, I think dates would taste wonderful in these biscuits and would work well with the recipe. If you try it, I would love to know how the cookies turn out!
Cindy-Lou Chong
Thank you for this recipe!