Caraway Raisin Shortbread Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated Apr. 15, 2020
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Carrie Vasios Mullins

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.

Recipe Facts

5

(1)

Active: 15 mins
Total: 45 mins
Makes: 16 cookies

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Ingredients

  • 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

Directions

  1. Adjust oven racks to upper and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.

  2. 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.

  3. 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.

  4. 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.

Special equipment

Stand mixer, baking sheets, parchment paper

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