Old Fashioned Raisin Shortbread
Sweet and buttery, this shortbread is laced with orange and has chewy raisins in every bite. It can be made ahead and kept in tins or frozen.
Servings 20 squares
Ingredients
- ⅓ cup orange juice
- ¾ cup raisins
- ¾ cup unsalted butter at room temperature
- ¼ cup sugar
- 1 ½ cups flour
- ¼ teaspoon salt
Instructions
- In a small saucepan boil ⅓ cup orange juice with ¾ cup raisins until almost no juice is left, about 5 minutes. Let cool completely. It can be done ahead and kept for a day at room temperature or in the fridge for a few days.
- Preheat the oven to 300ºF (150°C).
- Have ready a square or round 8-inch pie or cake pan with removable bottom.
- In a bowl cream ¾ cup unsalted butter with a wooden spoon. Add ¼ cup sugar and combine very well.
- Add raisins (with juices) and mix.
- Add 1 ½ cups flour and ¼ teaspoon salt and mix thoroughly until well combined and no dry spots are visible.
- 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.
- Let cool on a wire rack and carefully unmold.
- Cut along the lines, and store in an airtight container.
Notes
Use cranberries instead of raisins.
