Sandy Raisin Biscuit Russian Korj
Delight your taste buds with Sandy Raisin Biscuit Russian Korj, a timeless treat that combines buttery shortbread-like texture with the natural sweetness of raisins. This traditional Russian-inspired recipe showcases tender biscuits made from a simple yet luxurious dough of all-purpose flour, cold butter, egg yolks, and a hint of vanilla, ensuring a melt-in-your-mouth experience with every bite. Studded with chewy raisins and delicately dusted with powdered sugar, these biscuits are perfect for tea time or as a light dessert. Easy to prepare, with just 20 minutes of prep time, these golden delights are sure to charm your guests with their beautifully crumbly texture and subtle sweetness. Try this recipe today for a classic indulgence!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Unsalted butter (cold, cubed)
- 80 grams Granulated sugar
- 2 large Egg yolk
- 1 teaspoon Vanilla extract
- 70 grams Raisins
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, sugar, and salt.
Add the cold, cubed butter into the dry mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Stir in the raisins to evenly distribute them throughout the mixture.
In a small bowl, whisk together the egg yolks and vanilla extract.
Add the egg yolk mixture to the dry ingredients and stir until the dough begins to come together. If the dough feels too dry, you can add 1-2 teaspoons of cold water, but avoid overmixing.
Turn the dough out onto a floured surface and gently knead it into a smooth ball. Wrap the dough in plastic wrap and refrigerate for 15 minutes to firm up.
On a lightly floured surface, roll the dough out to a thickness of about 1 cm (0.4 inches). Use a round or square cookie cutter to cut out biscuit shapes, re-rolling scraps as needed.
Place the biscuits onto the prepared baking sheet, spacing them slightly apart.
Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden.
Remove the biscuits from the oven and let them cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
If desired, dust the cooled biscuits with powdered sugar before serving.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 11.8 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 68 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
