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Raisin Biscuits
Raisin biscuits: lovely cacao and raisin cantucci made with leftover bread!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 25 people
Calories per serving 74 kcal
Ingredients
- 5,5 oz stale bread (155 g)
- 2 tbsp plain flour
- ½ tsp baking powder
- 1 oz raisins (30 g)
- 1 tbsp cacao powder
- 2 oz caster sugar (55 g)
- 1 tbsp olive oil
- 1 small egg
- salt
Instructions
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Cut the bread crusts into very small dice. Roughly chop or shred the softer bread inside and transfer it together with the chopped crusts to a clean blender. Add the caster sugar and the olive oil. Pulse well into a fine and moist crumble. Add the egg.
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Pulse again. Add the plain flour, baking powder and a little pinch of salt. Blend well again. Transfer the moist bread dough to a large mixing bowl and add the raisins and cocoa powder.
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Stir firmly to make sure that the cacao powder is fully incorporated into the dough. Transfer the wet bread dough to a sheet of baking paper. Shape it into a long log.
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Bake the biscuit raisin log in a preheated oven at 356°F (180°C) for 25 minutes. Remove it from the hot oven and carefully cut it into even biscuits. Place them on a wire rack.
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Then bake them for another 20 minutes in the hot oven at 356°F (180°C). Let the biscuits cook fully before serving.