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Raisin shortbread recipe

Raisin shortbread recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Shortbread

This is one of my favourite old school recipes, made with all butter, doesn't last very long in my house.

Norfolk, England, UK

5 people made this


  • 225g butter
  • 120g icing sugar
  • 1 teaspoon vanilla extract
  • 325g plain flour
  • 1/2 teaspoon of salt
  • 150g raisins
  • 1 egg, beaten, for glazing


  1. Preheat your oven to 180 C / Gas 4. Butter a 23x23cm (9x9 in) square cake tin
  2. In your electric mixer or hand mixer mix the butter for about 1 minute.
  3. Serve on its own or with custard.
  4. In a separate bowl mix your flour, salt and raisins briefly, Then add to your butter and sugar mixture.
  5. Mix gently then turn out into your tin and press firmly all over then drag a fork over for a decorative pattern.
  6. Glaze with egg, then place in middle shelf and bake for or about 30 to 40 minutes depending how firm or soft you like it.
  7. When you take out of oven, score with a knife the desired pieces you want before cooling. Sprinkle with sugar.

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Recipe Summary

  • ½ cup brown sugar
  • ½ cup butter
  • ½ cup all-purpose flour
  • ¾ cup rolled oats
  • 2 eggs
  • 1 cup brown sugar
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¾ cup raisins
  • ½ cup flaked coconut
  • ½ cup pitted sour cherries, drained with liquid reserved

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together 1/2 cup of brown sugar, butter, 1/2 cup of flour and oats until crumbly. Press into the bottom of a 9 inch square pan. Bake for 15 minutes in the preheated oven.

In the same bowl, mix together the eggs, 1 cup of brown sugar, 1/2 cup flour, salt, baking powder and vanilla until well blended. Stir in the raisins, coconut and cherries, adding a little bit of the cherry juice to keep it from becoming stiff. Spread over the baked crust in the pan.

Bake for 30 minutes in the preheated oven, or until firm and lightly browned. Cool and cut into bars.

Recipe: Cinnamon & Raisin Shortbread

If you’re a novice baker, biscuits and shortbread are a great place. Biscuits are fairly easy. They don’t need to be light and fluffy and they don’t need to rise. The one thing I can successfully bake,which usually gets stacks of compliments is shortbread. I usually bake plain or lavender shortbread but I’ve decided to mix things up and bake a cinnamon and raisin shortbread instead.

I inherited the basic shortbread recipe from my Grandma who was a cook and a pastry chef. She used to make fantastic puddings. I’ve taken her shortbread recipe and added a few other ingredients. I’m really pleased with the results, they’re a buttery, short, crumbly shortbread with a lovely cinnamon and raisin twist!

Cinnamon and Raisin Shortbread

225g butter
130g caster sugar
350g plain flour
3 teaspoons of ground cinnamon
50g raisins
Caster sugar for sprinkling

Pre-heat your oven to 180. You’ll need to have a couple of baking trays covered with greaseproof paper ready.

Rub the butter and sugar together with your fingers or using a food mixer. Then lightly rub in the flour and the cinnamon with a wooden spoon (I do this in stages to avoid a flour cloud in the kitchen). Add the raisins and mix through the dough.

I find the following method tidier and it stops you manhandling the dough too much. Once the cinnamon and raisin shortbread dough is almost together tip it out onto a large sheet of greaseproof paper. Bring the dough together with your hands and then fold the paper in half with the mixture sandwiched in between.

With a rolling-pin, roll it out between the sheets of paper, so it’s about 5mm thick and cut into rounds. I used a glass for this and carefully lifted each cinnamon and raisin shortbread biscuit onto the baking tray. Sprinkle a pinch of sugar over each round.

I managed to get 18 large shortbread rounds out of the dough and I got another 18 mini round shortbreads too. Bake the mini rounds for just 10 minutes, they’re lovely with a cup of tea and their mini size makes them seem much fancier.

Bake the large shortbread rounds in the pre-heated oven for 12-15 minutes. Keep an eye on the shortbread, they don’t really want to brown. Once they’re baked, remove from the oven and leave to cool on a rack.

Shortbread can be a tricky beast, you don’t want your shortbread to brown, it needs to be pale in not over-baked. It’s tricky to see these shortbreads brown as the cinnamon makes them darker to begin with. Different ovens cook differently and I’ve found different butters behave differently too. So it’s best to keep having a peek. You want it to still be pale, but cooked through. You don’t want to dry it out and over-bake either.

Try if you can (I failed) not to gobble one down while they’re still hotter than the surface of the sun. Once cool, enjoy with a streaming mug of tea. They can happily be stored in an airtight tin for a few days, if they last that long.

These shortbreads were a massive hit, they were loved by all. I was cautious with the cinnamon as not everyone likes it. I think next time I’d put more cinnamon, but it depends how much of a fan of this spice you are. If you’re not sure how much you want to add, you can always taste the raw dough and add more if you think it needs it.

If you enjoyed this recipe, you might also like my recipe for Crumbly Cranachan Shortbread with Whisky.

A Quicker Cookie

Love these flavors but hate the idea of a multi-step cookie? These shortbread cookies can easily be converted into a much simpler, one step drop cookie. The end result will not be as refined or the flavors as distinct, but everything will still come together deliciously. If you are short on time or patience, this is the way to go.

Gather all of the ingredients described in the below recipe, but omit the extra brown sugar and tablespoon of butter listed in the filling ingredients. Soak the raisins are prescribed for at least an hour in brandy.

Follow the directions for making the cookie dough. Before adding the dry mixture to the wet mixture, drain the raisins and add them to the dough, as well as the lemon zest. Add the dry mixture as described.

If you have the time, wrap the dough in plastic wrap and chill for an hour. If you don&rsquot, chill in the fridge for as long as it takes your oven to pre-heat to 375 degrees F.

Line to baking sheets with parchment paper and spoon out balls of dough, leaving an inch of space between on the sheets. Bake for 10-12 minutes, until the edges are just golden.

Oatmeal Raisin Cookies Recipe & Video

Oatmeal Raisin Cookies are hard to beat. Their edges are crisp, their flavor is buttery sweet, and their texture is wonderfully soft and chewy. They are great for breakfast, as a snack, or for something a little special, use them to make a breakfast trifle. A breakfast trifle is made by crumbling the oatmeal cookies and layering them with yogurt and fresh or dried fruits. A perfect way to start the day.

Jean Anderson in her book The American Century Cookbook tells us that the first recipe she found for Oatmeal Cookies was in the 1896 Boston Cooking-School Cook Book. That recipe, although called an Oatmeal Cookie, only contained 1/2 cup of rolled oats. During the Second World War, The Quaker Oats Company published a recipe for Oatmeal Cookies that called for shortening, as butter was in short supply. Today we like our cookies nice and buttery, so butter has come to replace the shortening. And we also like our Oatmeal Cookies bursting with rolled oats, so for this recipe we are using a whooping three cups. I like to use old-fashioned not quick-cooking rolled oats. I prefer their flavor and thickness. While both may start with oats that are cleaned, toasted, and hulled to become what we call oat groats, the difference between the two is in the thickness of the oats after the oat groats have been steamed and flattened.

Oatmeal Raisin Cookies: Preheat your oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper. Or you can simply butter your baking sheets or spray them with a non stick cooking spray.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth. Then add the brown and white sugars and beat until creamy and smooth (about 2 - 3 minutes). Scrape down the sides of your bowl as needed. Then add one egg and beat until it's mixed into the batter and then beat in the second egg, along with the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add this mixture to the batter and beat until incorporated. Stir in the rolled oats and raisins.

For large cookies, use 1/4 cup (60 ml) (60 grams) of batter (I like to use an ice cream scoop) and place six cookies on each baking sheet. Flatten the cookies slightly until they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 14 - 16 minutes rotating the cookie sheets halfway through the baking time. The cookies are done when golden brown around the edges but still a little soft in the centers. (The longer the cookies bake the more crispy they will be.) Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to finish cooling. These cookies will keep several days at room temperature. They can also be frozen.


  • 1/2 cup raisins
  • 1/4 cup dark rum
  • 1 cup butter
  • 1/2 cup icing sugar
  • 2 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder



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Garibaldi Biscuits Recipe – Currant Raisin Cookies

Garibaldi biscuits are crunchy buttery cookies, neither too rich nor too sweet, filled with soft currant raisins sandwiched inside. Every bite of these cookies has the taste of childhood.

The memory of these Garibaldi biscuits was rekindled by some raisin cookies that I was baking on the fly, some time last week after dinner. I was quite fond of these currant cookies as a child.

I seem to love baking cookies after dinner for some reason and I never quite follow any recipe or even less write it down when I’m baking at this time of the day. I let go to serendipity and it’s kind of like — a little bit of this, a little of that, I ‘feel’ the dough and know it’s okay.

So, a batch of some raisin cookies ended up with a texture that reminded me of the Garibaldi biscuits. I quickly jotted down an approximation of the measurements of ingredients, lest the recipe be lost forever into the ether!

Very often, my best recipes are those spontaneous ones that I don’t take notes about. These tend to most often happen with baked stuffs like cakes and cookies.

And when this happens, Kevin often goes like “I know this is the one and only time I’ll get to savour this delicious exquisite cake because I know there isn’t going to be another one like this one ever again. So, I will take my time and really really appreciate every morsel of it because I know you didn’t keep the recipe and I will never know of this sublime taste again for the rest of my life. This is the best cake you’ve ever made and…” lol!

He will go on and almost cry, sobbing about the sad state of things of a lost unwritten recipe which happened to be the most perfect cake that he’s ever tasted. This mostly happens with cakes. It’s pretty hilarious and I’m not making this up!

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What are Garibaldi Biscuits?

Back to the Garibaldi biscuits though. If you aren’t familiar with them, these biscuits originate from the UK and (according to Wikipedia, since I didn’t know that part of the history) was invented by Jonathan Carr who named them after Giuseppe Garibaldi.

Garibaldi was an Italian army general known mainly for his contribution to the Italian unification and had visited the UK in 1854. He was so popular at the time that these biscuits were created and named after him and the name has stayed to this day.

Regardless of the Italian name, these currant cookies are traditionally British and I remember them being available in Mauritius during the days of my childhood. Infact, I’ve come to know recently that a version of the Garibaldi biscuits used to exist in the US as the ‘Sunshine’ Golden Fruit Cookies. I’ve never had the US version and I’m guessing there may be just a slight difference between the two.

If any of you out there have had the chance to taste both, then leave us a comment and let us know if there’s any difference between the UK version and the US one. I’d love to know.

They made great afternoon tea time snacks or any time snacks. These cookies aren’t too sweet and the currant raisins bring in some natural sweetness that lessen the need for a lot of additional sugar. They are crumbly and slightly dry and there’s no better way to serve them than with an aromatic cup of cardamom spiced tea!

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Apart from currant raisins, you can use other types of raisins like sultanas, golden raisins or other dried fruits. If using sultanas or other fruits that are larger than a currant, I suggest to finely chop them first.

If you’ve made this recipe, leave us a rating as this helps others to find the recipe. We’d love to hear from you so share your creations with us on Instagram, tag @veganlovlie or #veganlovlie.

Raisin shortbread recipe - Recipes

This recipe was clipped from a magazine that was published in 1994. Recipe is typed below along with a scanned copy.

Chewy Raisin Walnut Shortbread Bars

1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 cup butter or margarine
2 eggs
1/2 cup firmly packed brown sugar
1 teaspoon vanilla
1/8 teaspoon baking soda
1 cup chopped Diamond Walnuts
1 cup Sun Maid Raisins
1/2 cup flaked coconut (optional)

Heat oven to 350°F. Lightly grease an 8-inch square pan. Combine flour and sugar. Using pastry blender or fork, cut in butter until mixture resembles fine meal. Press into greased pan. Bake for 20 minutes or just until edges are lightly golden. Meanwhile, combine eggs, brown sugar and vanilla beat well. Stir in baking soda, walnuts, raisins and coconut. Spoon over hot crust spread to cover evenly. Return to oven bake an additional 20 to 25 minutes or until top is set. Cool completely. Cut into 20 bars.

Print A Copy Of This Recipe:

Oatmeal raisin shortbread cookies

This new twist on a traditional oatmeal raisin cookie is sure to impress your guests! The crispness of an oatmeal raisin shortbread cookie covered in a cinnamon sugar glaze will be a new staple on your holiday cookie plates!

For an additional twist, consider adding some toffee, lemon or additional spices. These cookies are easily adaptable to suit your preferences! The dough can also be made ahead of time and stored in the fridge for a day or two, or in the freezer for up to a month!

Oatmeal raisin shortbread cookies


  • 1/2 cup butter
  • 1 cup flour
  • 1/2 cup sugar
  • 3/4 cup oatmeal
  • 1/2 cup raisins
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla


Using an electric mixer, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and beat well. Sift together the flour and cinnamon and add to the dough along with the raisins and oatmeal, mixing until just combined. Turn dough out onto a floured surface and kneed by hand. Form the dough into a disk, wrap in plastic wrap and chill for at least 3 hours.

Preheat the oven to 325 degrees F.

Roll the dough between two sheets of wax paper to 1/4 inch thick . Using cookie cutters or a sharp knife, cut cookies into desired shapes.

Place cookies 1 inch apart on a parchment paper-lined cookie sheet . Bake until pale golden all over, about 10 to 12 minutes.

Cool on a wire rack. Mix together the powdered sugar, milk and cinnamon and glaze each cookie.

Rosemary Raisin Cocktail Shortbread

A tender buttery shortbread that hovers right on the edge of savory and sweet. Based on a Dorie Greenspan recipe, it’s easy and utterly delicious with cheese—and cocktails!


  • ½ cups Golden Raisins, Apricots, Or Other Dried Fruit
  • 2 Tablespoons Finely Chopped Fresh Rosemary Leaves
  • ½ cups Turbinado Sugar (aka Sugar In The Raw)
  • ½ cups Unsalted Butter, Softened
  • 1 Large Egg Yolk
  • ⅓ cups Olive Oil
  • 1 teaspoon Salt
  • 2 cups All-purpose Flour
  • Coarsely Flaked Sea Salt, For Sprinkling (optional)


Place the raisins (or dried fruit of choice) in a bowl and cover with warm water. Let it stand for 15-20 minutes, until they are plump. Drain, and then pat dry with paper towel. Chop the raisins (or other fruit) into smaller pieces, then set aside.

In a larger mixing bowl, or in the bowl of a stand mixer, rub the rosemary leaves into the sugar with your fingers. Add the the butter and beat until creamy. Beat in the egg yolk. Slowly drizzle in the olive oil and beat until smooth.

Add the salt and flour and beat until the dough is just beginning to form, but there are still a few streaks of flour left. Add the raisins, then use a large spatula to fold them into the dough until all parts of the dough are moist.

Turn dough onto a lightly floured work surface, and gently knead a bit more. Press the dough into two flat disks, then place each disk between two sheets of wax paper. Working in turns, roll each disk out to about about 1/4 inch in thickness. Use the wax paper and lift each sheet of dough onto a baking sheet that will fit into your freezer/refrigerator. Refrigerate or freeze the rolled out dough for an hour or two, until quite firm.

Preheat the oven to 350°F and line a baking pan with parchment paper or a Siplat. Remove the dough sheets from the fridge and remove the top sheet of wax paper. From here, you can either use a small round cookie cutter, or cut dough into squares with a sharp knife or pizza cutter. Re-roll the dough scraps and continue cutting cookies as you go. Place the cookies a bit apart from each other on the prepared baking sheet(s). Sprinkle with a few flakes of sea salt, if using. (Adding the salt will definitely put these in the savory camp, but I love them this way.)

Bake the cookies for about 12-15 minutes, until they are lightly golden brown on the edges. Remove baking sheets from the oven and set on a rack. Let the cookies cool on the baking sheets for 5 minutes, and then transfer to a wire rack to cool completely.

These keep very well in an airtight container and they taste even better if given a day to age before using.

Sources: Food 52 (Fig and Rosemary Cocktail Cookies) and Dorie Greenspan (Apricot-Tarragon Cocktail Cookies).

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