White Chocolate Raisin Biscuits

    27 minutes

    This recipe makes wonderful raisin biscuits flavoured with a bit of orange, then half-dipped in white chocolate. Great with the kids!

    12 people made this

    Serves: 24 

    • 3/4 cup raisins
    • 3 tablespoons orange juice
    • 125g butter, softened
    • 3/4 cup (185g) white sugar
    • 1 egg
    • 2 teaspoons orange zest
    • 1 cup (125g) plain flour
    • 1 teaspoon bicarb soda
    • 1 1/2 cups (220g) rolled oats
    • 1 1/2 cups white chocolate chips
    • 1 teaspoon copha

    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. In a small bowl combine the raisins and orange juice, soak overnight. Preheat oven to 180 degrees C. Grease baking trays.
    2. In a medium bowl cream together the butter and sugar until smooth. Beat in the egg and orange zest. Combine the flour, bicarb soda and oats, stir into the creamed mixture. Fold in the raisin mixture by hand. Drop by rounded spoonfuls onto the prepared baking trays. Biscuits should be at least 5cm apart.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
    4. In a small bowl combine the white chocolate and copha. Melt over a double boiler or in the microwave, stirring frequently. When biscuits have cooled, dip each biscuit halfway into the chocolate then scrape the excess off onto the side of the bowl. Set biscuits on to greaseproof paper to dry.

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    Reviews in English (12)


    This is a Sunmaid Raisins recipe. I've been making it for years. I have found that adding 1/4c flour helps keep them from spreading out and getting too thin.  -  17 Dec 2007  (Review from Allrecipes USA and Canada)


    I've made these for years, and yes, it is a Sun-Maid Raisin recipe that I pulled from an ad many years ago. I add a lot of orange zest! I also use a double boiler to melt the white chocolate after having inconsistent and often heart-breaking and frustrating results with melting the white chocolate in the microwave oven. With the double boiler, I can stir and monitor it more, and I leave the water simmering when I take the top pot off and dip the cookies. Then if the chocolate gets too stiff, I just put it back on the boiling water for a few seconds and stir. Be careful not to get ANY water or moisture in the chocolate!! It will SEIZE UP and be totally unusable. (Ask me how I know...)  -  13 Dec 2011  (Review from Allrecipes USA and Canada)


    I actually opted not to use the white chocolate on this one, and just went with the cookie on it's own. It turned out wonderfully, and was very easy to do!  -  14 Oct 2000  (Review from Allrecipes USA and Canada)