Grape biscuits, or maybe I should call them grape and raisins biscuits to be more precise; a lovely biscuit. I’ve had the idea after I bought some grape molasses from the International shop. The grape molasses is made only from grapes. It has a sweet and a bit lemony taste. The recipe I usually use for making biscuits requires golden syrup, so I’ve changed it with the grape molasses. It works great. The only difference is that the biscuits will be a bit more crunchy, so keep them only for 10 minutes in the oven.
Ingredients for 35 grape biscuits:
– 350g self raising white flour
– 150g sugar
– 1 large free-range egg
– 125g butter at room temperature
– 75g raisins
– 4 tbsp grape molasses
The easiest way to make the dough is in a food processor. Start by putting the flour, the sugar, and butter cut in cubes. Blend it for 30 seconds to 1 minute, until it resembles breadcrumbs. In a small bowl, beat the egg with the grape molasses. Pour the egg mixture over the flour and mix at medium speed until it starts to clump together. It should be ready fast, in a minute or so.
Flour the worktop and tip the dough on it. Knead for a couple of minutes, until the dough is smooth. Do not overwork it because the butter will melt. Incorporate the raisins. Wrap the dough in cling film and put it in the fridge for 15 minutes to chill. Meantime, heat the oven to 180C or 160C fan.
Line two baking trays with baking paper. On the floured worktop, roll the dough out at a thickness of 6 mm using the adjustable rolling pin. This way all the biscuits will look the same. Cut the biscuits with the square shaped cutter and remove the excess dough. Transfer the biscuits on the baking tray. Knead the rest of the dough and roll it out again to cut more biscuits. Do that until you use all the dough. To make things easier, cut the dough in half, then roll it out. This way you will not overwork the leftover dough.
Bake the biscuits for 10 minutes. Take the biscuits out of the baking tray and put them to cool on a cooling rack.
Have you made grape biscuits before? Have you ever used grape molasses?
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