RCI-BR.003.0415.001
Tea Biscuits II
In Romanian: Pesmeciori pentru ceai
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- .5 oz / 125 g butter4 unit
- .5 oz / 125 g confectioner's sugar4 unit
- / 100 g flour4 oz
- 2 unit
- / 100 g small dark raisins4 oz
- 2 tablespoons
- butter and flour for greasing and dusting the pan1 unit
Method
1
Preheat the oven to 350°F (175°C). Grease a baking sheet with butter and dust lightly with flour, tapping off any excess.
2
Cream together the 500 g butter and 500 g confectioner's sugar in a bowl until pale and fluffy, about 3–4 minutes, using an electric mixer or by hand.
3
Beat in the 2 eggs one at a time, stirring well after each addition until fully incorporated.
4
Soak the 400 g dark raisins in the rum for 2 minutes to soften, then fold them gently into the butter mixture.
5
Sift the 400 g flour over the mixture and fold in gently with a spatula until just combined; do not overmix.
1 minutes
6
Drop spoonfuls of batter onto the prepared baking sheet, spacing them about 2 inches apart.
7
Bake in the preheated oven until the biscuits are golden brown around the edges, about 12 minutes.
12 minutes
8
Remove the baking sheet from the oven and let the biscuits cool on the sheet for 2 minutes before transferring to a wire rack to cool completely.