Shortbread with raisins. Tip the other half of the shortbread mixture on top of the raisins and once again press down to create an flat and even layer. You should now have a shortbread, raisin sandwich. Beat together the butter, salt, and vanilla until creamy. Add the powdered sugar and continue beating until light and fluffy. Raisin Shortbreads have been in my head for months, ever since I saw a recipe in Alice Waters' Chez Panisse Fruit Cookbook.

The thought of soft and chewy dark raisins in a tender and crumbly shortbread sounded too good to pass by. So I bought a good quality butter and some Thompson raisins and made. In a separate bowl mix your flour, salt and raisins briefly, Then add to your butter and sugar mixture. You can have Shortbread with raisins using 5 ingredients and 7 steps. Here is how you cook it.

Ingredients of Shortbread with raisins

You need 1/2 cup of butter.
You need 1/4 cup of sugar.
You need 2 1/4 cup of flour.
You need 1/2 cup of Raisins.
Prepare 1 tbs of warm water.

Mix gently then turn out into your tin and press firmly all over then drag a fork over for a decorative pattern. Chop the raisins and sultanas and place in a bowl with the currents and citrus peel. Allow to soak for a few hours or overnight. In a stand mixer with the paddle attachment, beat the butter and sugar until soft and fluffy.

Shortbread with raisins instructions

Cream the butter an sugar till it is smooth and fluffy.
Sieve in the flour, add your raisins, mix together then put in one tbs of water to get everything to really come together..
When the though comes together, get the dough to be cylindrical so that when you cut it it will be round..
Use a cling film to wrap it and put in a fridge for an hour.
Bring it out, cut it in circles then put in a baking pan lined with parchment paper..
Put in an already heated oven of 180 degrees Celsius and bake for 20mins..
Once it starts browning it's done..

Add the flour and briefly mix until combined. The raisin shortbread bars are tempting. Turn off the heat and add the crushed shortbread and the raisins. Stir so that everything is well covered in chocolate. Pour out into a parchment lined loaf pan and smooth down with a spoon.