Vanilla Raisin Shortbread Rounds
Tender, buttery shortbread studded with sweet raisins and a hint of vanilla. These delicate tea biscuits melt in your mouth and are perfect with a cup of Earl Grey.
Story
These little shortbread rounds are a classic teatime treat. The key is room-temperature butter—cold won't cream properly, but melted butter will make the cookies tough. Take them out of the oven when the edges just start turning golden.
Ingredients
unsalted butter, softened
120g
granulated sugar
50g
vanilla extract
1 teaspoon
raisins
60g
all-purpose flour
180g
salt
a pinch
Instructions
1
Cream the butter
Cut the butter into small cubes and let it sit at room temperature until thoroughly softened. Beat with an electric mixer until light and fluffy, with a pale color and increased volume—about 3 minutes.
2
Add sugar and vanilla
Add the sugar in three additions, beating well after each. Mix in the vanilla extract and salt until fully incorporated. The mixture should look smooth and creamy.
3
Mix in flour and raisins
Sift the flour directly into the butter mixture. Fold gently until just combined—don't overmix or the cookies will be tough. Stir in the raisins evenly throughout the dough.
4
Shape and chill
Divide the dough in half. Roll each portion into a log about 2 inches in diameter. Wrap tightly in plastic and refrigerate for at least 1 hour until firm.
5
Bake
Preheat oven to 160°C (320°F). Slice the chilled logs into 1/4-inch rounds and arrange on a parchment-lined baking sheet. Bake for 12-15 minutes until the edges turn lightly golden. Cool completely on the tray.
