Raisin shortbread

    This is one of my favourite old school recipes, made with all butter, doesn't last very long in my house.


    Norfolk, England, UK
    5 people made this


    • 225g butter
    • 120g icing sugar
    • 1 teaspoon vanilla extract
    • 325g plain flour
    • 1/2 teaspoon of salt
    • 150g raisins
    • 1 egg, beaten, for glazing


    1. Preheat your oven to 180 C / Gas 4. Butter a 23x23cm (9x9 in) square cake tin
    2. In your electric mixer or hand mixer mix the butter for about 1 minute.
    3. Serve on its own or with custard.
    4. In a separate bowl mix your flour, salt and raisins briefly, Then add to your butter and sugar mixture.
    5. Mix gently then turn out into your tin and press firmly all over then drag a fork over for a decorative pattern.
    6. Glaze with egg, then place in middle shelf and bake for or about 30 to 40 minutes depending how firm or soft you like it.
    7. When you take out of oven, score with a knife the desired pieces you want before cooling. Sprinkle with sugar.

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