Raisins take center stage in these Golden Raisin Biscuit Cookies, nestled in the middle and peeking through the thin, crispy biscuit crust on both top and bottom — just like the raisin cookies from childhood.
If you enjoy raisins, consider trying Tea Brack next time, a traditional Irish fruit bread made with tea. This moist quick bread is lovely for breakfast or a snack.
Why you’ll love this recipe
Sometimes a single mention can trigger a craving for a forgotten favorite. That happened to me when I discovered a recipe for Sunshine-style raisin biscuits. One bite and memories from childhood came rushing back.
This version blends the King Arthur recipe with a few others, simplified for easier prep and less cleanup. Both the dough and the raisin filling are made in the same food processor — no washing between steps — and the dough is rolled directly on the parchment it will bake on.
Rolling the dough very thin (about 1/8″) is key: the thinner the dough, the crisper the biscuit and the more the raisins peek through. Using parchment makes it easy to fold and transfer the delicate dough and cut squares without tearing or mangling them.
If these cookies awaken nostalgia, bake a batch and judge for yourself how close they are to your memory of the original Raisin Biscuit. If you love raisins and have never tried them, you’ll likely be very pleased. They travel well and stay fresh for about a week, making them great for sharing.
Recipe ingredients
Instructions
This is an overview of the method. The complete step-by-step instructions appear below in the recipe card.
- Pulse flour, confectioners’ sugar, baking powder, and salt in a food processor to combine.
- Add cold butter and pulse until the mixture is crumbly.
- Add orange juice and pulse just until the dough comes together. Divide the dough into two discs, wrap, and chill 30 minutes.
- Place the raisins in the food processor and pulse briefly to chop them.
- On a parchment-lined surface lightly dusted with flour, roll one dough disc into a thin (1/8″) rectangle. Brush with beaten egg, then spread half the chopped raisins along one long side.
- Fold the empty side over the raisins using the parchment to help, then roll the layered dough again to about 6″ x 15″. Some raisins should show through.
- Brush the surface with beaten egg and use a pizza wheel to trim edges and cut into roughly 2″ x 2″ squares.
- Bake 15–20 minutes at 350°F until deep golden brown and caramelized.
Tips
- Orange juice brightens the raisin flavor but isn’t detectable in the finished cookie. If preferred, substitute an equal amount of ice water.
- Chill the dough for at least 30 minutes — cold dough rolls very thin without sticking.
- Pulse raisins only until chopped; overprocessing will create a raisin paste that can still be used but is less ideal.
- Don’t worry if raisins show through the dough — that’s how the biscuits should look, and thinner dough yields a crisper texture.
Storage
Once completely cool, separate the biscuits and store them in an airtight container at room temperature for up to one week.
FAQ’s about baking with raisins
Soft, fresh raisins don’t need soaking for this recipe. If raisins feel dry or hard, soak them in hot water for 10–15 minutes to plump them up.
Plump dried-out raisins by soaking them in hot water on the counter, briefly in the microwave, or on the stove, then drain well before using.
Any dried fruit can substitute for raisins. Dried cherries, cranberries, or currants are similar in size; larger dried fruit should be chopped.
More cookie recipes with raisins
Oatmeal Apple Raisin Cookies are chewy oatmeal cookies spiced with cinnamon and sweetened with dried fruit.
Pabassinas are iced raisin and nut cookies flavored with anise. They’re enjoyed in different regions under various names and traditions.
Slice and Bake Raisin Butter Cookies are crunchy butter cookies studded with raisins; keep dough frozen and bake fresh cookies as needed.
Marathon Cookies are flourless oatmeal cookies packed with dried fruit and nuts for long-lasting energy.
My experience with this recipe
Raisin biscuits, often called Garibaldi biscuits, first appeared in England in the 19th century and remain a beloved thin, raisin-filled biscuit. In the U.S., similar packaged cookies were once made by Sunshine (and later Keebler) but were discontinued, leaving many people nostalgic for their distinctive combination of a crisp, barely sweet dough and naturally sweet raisins.
I remember long shiny strips with perforations dividing them into rectangles — that smooth surface and gentle crunch combined with chewy raisins are exactly what I aimed to recreate. Readers have told me this recipe closely matches the original taste they’re remembering, which is always rewarding.
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Golden Raisin Biscuit Cookies (Garibaldi Biscuits)
Ingredients
- 1 cup all-purpose flour
- 3 tablespoons confectioners’ 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
- 1 large egg lightly beaten
Instructions
- Add flour, sugar, baking powder, and salt to the food processor and pulse to combine.
- Cut cold butter into small pieces, distribute over the dry ingredients, and pulse until the mixture is crumbly.
- Add orange juice and pulse until the dough forms a ball. If needed, add ice water one tablespoon at a time to bring the dough together.
- Divide dough into two discs, wrap, and chill 30 minutes.
- Place raisins in the food processor and pulse briefly to chop; no need to wash the bowl after the dough.
- Preheat oven to 350°F when ready to bake.
- Cut two sheets of parchment to fit a large baking sheet. Place one on the counter and dust lightly with flour.
- Roll one dough disc on the parchment into a thin (1/8″) rectangle about 8″ x 12″.
- Brush the dough with beaten egg, spread half the chopped raisins (¾ cup) along one long side, cover with wax paper, and press gently.
- Fold the empty side over the raisins using the parchment, then roll the layered dough to about 6″ x 15″. Some raisins will show through.
- Brush the surface with beaten egg.
- Trim edges with a pizza wheel and cut into 2″ x 2″ rectangles or squares. Leave pieces in place for baking; they separate easily after baking.
- Slide the parchment onto a baking sheet and repeat with the remaining dough and filling.
- Bake 15–20 minutes until golden brown. If baking two pans at once, rotate after 8 minutes.
- Cool completely on the baking sheet or transfer the parchment to a counter to cool.
- Once cool, break apart the biscuits and store in an airtight container for up to one week.
Notes
- Orange juice enhances the raisin flavor but is not detectable in the finished cookie.
- Ice water can replace the orange juice if preferred.
- Chilling the dough is essential to roll it very thin without sticking.
- Pulse raisins only until they are chopped; overprocessing creates a paste.
- Thinner dough yields a crisper cookie and allows raisins to show through.
Packing tips
- Wrap small stacks of 3–4 cookies in plastic wrap.
- Place wrapped columns of cookies snugly into freezer-weight bags or containers to prevent movement.
Nutrition
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Carbohydrates: 9 g
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Protein: 1 g
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Fat: 2 g
First Published: May 16, 2016. Last Updated: August 17, 2021. Updated for additional information, improved photographs, and better reader experience.