Raisin and Walnut Filled Biscuits

    Raisin and Walnut Filled Biscuits

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    This is a German recipe for filled biscuits usually made at Christmas when it is cold in the Northern hemisphere. They are rich and delicious!

    Makes: 24 biscuits

    • 1/2 cup margarine
    • 1 cup white sugar
    • 1 egg
    • 1/2 cup thickened cream
    • 1 teaspoon vanilla essence
    • 3 1/2 cups plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • Filling
    • 1/2 cup white sugar
    • 1 tablespoon plain flour
    • 1 cup raisins, diced
    • 1/2 cup walnuts, diced
    • 1/2 cup (125ml) water

    Preparation:20min  ›  Cook:12min  ›  Extra time:2hours chilling  ›  Ready in:2hours32min 

    1. In a large bowl, cream together margarine and 1 cup sugar until smooth. Beat in the egg then stir in the cream and vanilla. Combine flour, baking powder, bicarb soda and salt; stir into the creamed mixture. Cover and refrigerate dough for 2 hours or until firm.
    2. To make the filling: In a medium saucepan over medium heat, stir together sugar and flour. Stir in the raisins, walnuts and water. Simmer until thickened while stirring constantly. Remove from heat and allow to cool.
    3. Preheat oven to 180 degrees C. Grease baking trays. On a floured surface roll out dough to 5mm thickness. Using a round cutter, cut out 48 circles about 7cm in diameter. Assemble the biscuits: place one onto the baking tray, place a teaspoon of filling in the centre then cover with another biscuit. Press the edges together with a fork to seal. Repeat with remaining dough, spacing biscuits 5cm apart.
    4. Bake for 12 to 15 minutes in the preheated oven, or until edges are golden brown. Remove from baking trays to cool on wire racks. Caution - filling is hot!

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