Description (Some HTML is OK)
from a collection of recipe from Switzerland in the 70s - a very simple "sandy" cookie (sable) with raisins (other variants possible with cocoa, almonds, chocolate chips, candied orange, icing etc.).
They are extremely good for such a simple recipe - this was one of the favorite christmas biscuit in our house, and one we made mountains off so they would last into the winter.
Makes 12 servings
- 250g butter, soft
- 250g sugar
- 2 eggs
- 1/2 tsp salt (if unsalted butter!)
- Zest of a lemon
- 500g flour
- raisin variant
- 150g raisins
Preparation (Some HTML is OK)
soak the raisins in rum or rum and warm water for 30 minutes (I use half/half)
work the butter until is is creamy (it turns white and starts having a whipped texture). This is tiring work but needed for the biscuits to have the right texture
add sugar and mix thoroughly
add the 2 eggs mixed with the salt (if unsalted butter is used) and the lemon zest
gradually add the flour and the drained raisins, knead it all together well (I just dump it all at once)
Roll the dough in long sausages, wrap in foil or plastic wrap, and put in the fridge to set, at least 30 minutes, preferable an hour or even overnight. (if you are planning to cut shapes in it, then just leave the dough in a big ball to rest 1 hour or longer)
Preheat oven to 180 degrees celcius
Cut the rolls in 1/2cm slices, put the slices on a baking tray
bake for 15-20 minutes until golden
Note: these freeze well in plastic containers - we made them in november then froze them till christmas where we would give them as gifts
Note: I always double the recipe, would triple/quadruple it except i find the butter too much work then, so i do several double batches - usually when butter is on promotion.
The same base without raisins can be rolled and cut in shapes and glazed.
We have also done it with orange zest and candied orange, and an orange juice frosting.