These shortbread are like Irish soda bread in cookie form.
Note: Because there are so few ingredients in shortbread, I encourage you to use the best butter you can find. Kerrygold Irish Butter is a good choice that's available in many supermarkets.
About the author: Carrie Vasios Mullins is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
Caraway Raisin Shortbread
About This Recipe
|Yield:||Makes about 16 cookies|
|Active time:||15 minutes|
|Total time:||45 minutes|
|Special equipment:||stand mixer, baking sheets, parchment paper|
|This recipe appears in:||Cookie Monster: Caraway Raisin Shortbread|
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1 tablespoon caraway seeds
- 8 tablespoons unsalted butter, at room temperature (see note)
- 1/2 cup sugar, plus more for sprinkling
- 1 tablespoon milk
- 1/2 cup raisins
Adjust oven racks to upper and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, salt, and caraway seeds. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy, about 4 minutes. Beat in dry ingredients and, when almost incorporated, milk. When dough has just about come together, stir in raisins.
Divide dough into two equal pieces. Use your hands or a rolling pin to pat one ball of dough into a 7-inch circle. Place on one baking sheet. Repeat with other ball of dough. Lightly score each circle into 8 wedges with a sharp knife and sprinkle the surface with sugar. Bake until dough is golden, about 30 minutes.
Let cookies cool, then use a sharp knife to cut into wedges along score lines. Cookies can be kept in an airtight container for up to three days.