Garibaldi Raisin Cookie Recipe

Garibaldi Biscuits Recipe Currant Raisin Cookies

WEBFeb 14, 2019 · In a large mixing bowl, whisk the flour, baking powder, salt and sugar. Add the margarine. Cut and fold the margarine with a butter …

1. In a large mixing bowl, whisk the flour, baking powder, salt and sugar.
2. Add the margarine. Cut and fold the margarine with a butter knife into the flour. Then rub the margarine into the flour with your fingertips until the mixture resembles a course sand.
3. Now add the non-dairy milk and the vanilla extract. Mix with your hand into a dough. The dough should be slightly crumbly, dry and non-sticky.
4. If the dough doesn’t hold together, add just a little more milk (a teaspoon or two) but not too much.

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Golden Raisin Biscuit Cookies Recipe King Arthur Baking

WEBGolden Raisin Biscuit Cookies. By PJ Hamel. Wrap the dough, and refrigerate it for 30 minutes. Towards the end of the refrigeration time, …

1. Lightly grease a couple of baking sheets, or line them with parchment., Whisk together the flour, sugar, baking powder, and salt.
2. Cut the butter into small cubes, and work it into the dry ingredients using your fingers, a mixer, or a fork, mixing until the dough is unevenly crumbly., Drizzle in the ice water (or orange juice and water, if you're using whole wheat flour), mixing until the dough is cohesive.
3. Grab a handful; if it holds together willingly and doesn't seem at all dry or crumbly, you've added enough liquid., Divide the dough in half, and shape each half into a rough rectangle.
4. Press each of the four sides against your work surface to smooth any ragged edges., Wrap the dough, and refrigerate it for 30 minutes.

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