Print

Vintage Monday: Old Fashioned Raisin Shortbread


Scale

Ingredients

  • 1/3 cup  orange juice
  • ¾ cup  raisins
  • ¾ cup  175g unsalted butter, room tº
  • ¼ cup sugar
  • 1 ½ cups  flour
  • ¼ teaspoon  salt

Instructions

  1. In a small saucepan boil orange juice with raisins until almost no juice is left, about 5 minutes. Let cool completely. Can be done ahead and kept for a day at room tº or in the fridge for a few days.
  2. Preheat the oven to 300º. Have ready a square or round 8-inch pie or cake pan with removable bottom.
  3. In a bowl cream butter with a wooden spoon. Add sugar and combine very well. Add flour and salt and mix thoroughly until well combined and no dry spots are visible.
  4. Dump into the pan, and with lightly floured hands, pat evenly on the bottom. Score with a sharp knife without reaching the bottom, and bake for 40 to 45 minutes, until it turns lightly golden and dries out.
  5. Let cool on a wire rack and carefully unmold. Cut along the lines, and store in an airtight container.

shares