Raisin and Rum Tea Cookies Dipped in Chocolate

Raisin and rum tea cookies dipped in chocolate are a fragrant homemade treat made from a simple, buttery dough. The raisins are soaked before being rolled into the dough, while a half coating of chocolate gives each cookie a rich finish.

Difficultyvery easy

Total time1 hour 10 minutes

Baking time22 minutes at 200 °C (390 °F)

Recipe at a Glance

• Mix softened margarine with sugar, eggs, flour and baking powder.
• Chill and roll the dough, then scatter it with the soaked raisins.
• Cut the roll into rounds and bake for 22 minutes at 200 °C (390 °F).
• Dip the cooled cookies in chocolate and dust them with powdered sugar.

Homemade Cookies for Tea or Coffee

What makes these cookies distinctive is the shaping method: soaked raisins are scattered over the rolled dough before it is formed into a log and sliced into even rounds. The chocolate coating complements the rum and raisins, while powdered sugar provides a simple finishing touch.

Another Homemade Cookie

I also recommend these flourless hazelnut cookies with chocolate glaze →

Ingredients

• 450 g type 500 wheat flour (22 heaped tbsp)
• 1/2 packet baking powder (5 g)
• 2 eggs
• 150 g granulated sugar (10 heaped tbsp)
• 1 packet vanilla sugar
• 250 g baking margarine
• 200 g raisins
• 3 tbsp rum
• 150 g baking chocolate
• 2 tbsp oil
• 3 tbsp powdered sugar

Method

Soften the margarine: Leave the margarine at room temperature for 30 minutes to soften.

Add the sugar: Add the granulated sugar and vanilla sugar to the margarine, then mix with an electric mixer.

Mix in the eggs: Add the eggs to the margarine and sugar mixture, then mix again with the electric mixer.

Add the flour: Sift the flour, combine it with the baking powder and add it to the prepared mixture. Mix thoroughly with a wooden spoon.

Knead the dough: Continue kneading by hand until all the ingredients come together.

Chill the dough: Shape the dough into a ball, cover it with a kitchen towel and refrigerate for 20 minutes.

Soak the raisins: Soak the raisins in a mixture of rum and cold water for 10 minutes.

Roll out the dough: Remove the dough from the refrigerator and roll it on a floured work surface to 1/2 cm (0.2 inch) thick.

Add the raisins: Scatter the soaked and thoroughly drained raisins over the rolled dough.

Shape the log: Roll up the dough with the raisins, then roll it gently with your hands to create a log of even thickness.

Slice the cookies: Cut the log into rounds 1 cm (0.4 inch) thick.

Prepare for baking: Arrange the dough rounds on a baking tray and flatten them slightly with your finger.

Bake the cookies: Bake in an oven preheated to 200 °C (390 °F) for 22 minutes.

Melt the chocolate: Melt the baking chocolate with the oil over a bain-marie.

Dip the cookies: Dip half of each cooled cookie in the chocolate, place them on parchment paper and refrigerate until the chocolate sets.

Finish and serve: Dust the raisin cookies with powdered sugar before serving.

Ideas for Different Flavors

You can replace the raisins with coarsely ground hazelnuts, walnuts or almonds, or use desiccated coconut.

For a Homemade Cookie Platter

Try these coconut sandwich cookies with chocolate filling →

Frequently Asked Questions

How long should I soak the raisins?

Soak the raisins in a mixture of rum and cold water for 10 minutes, then drain them thoroughly.

How thick should I roll the dough?

Roll the dough on a floured work surface to approximately 1/2 cm (0.2 inch) thick.

How thick should I slice the cookies?

Cut the raisin-filled log into rounds approximately 1 cm (0.4 inch) thick and flatten them slightly before baking.

What can I use instead of raisins?

Use coarsely ground hazelnuts, walnuts or almonds, or substitute desiccated coconut.

7 Easy Autumn Dinners for St. Martin’s Week: A Cozy Meal Plan for Two

St. Martin’s Day often brings duck, red cabbage and mlinci, a traditional flatbread side dish, to the table. But you can enjoy autumn flavours without spending hours cooking. Here are seven simple dinners for two, from chicken with apple to duck breast, with cabbage, grapes and chestnuts along the way.

Dinner ideas · A meal plan for two

Each recipe is explained step by step and is suitable for cooks with limited kitchen experience. Where ready-cooked red cabbage or chestnuts are needed, this is clearly stated.

What would you like to cook?

• Chicken with apple
• Red cabbage pasta
• Duck with red cabbage
• Sausage and bean skillet
• Chicken and grape risotto
• Turkey with chestnut sauce
• Pork with apple sauce

Recipe 1 · 30 minutes · Serves two

Chicken Strips in Apple and Mustard Sauce with Mashed Potatoes

Apple adds a gentle sweetness to the sauce, while mustard keeps the flavour balanced. Prepare the chicken and sauce in one pan while the potatoes cook.

Prep: 10 minutes · Cooking: about 20 minutes · Difficulty: 2/5

Equipment: saucepan, colander, wide frying pan, chopping board and knife.

Ingredients for two

• 300 g chicken breast
• 500 g potatoes
• 1 small onion
• 1 medium apple
• 1 tbsp oil
• 120 ml water or chicken stock
• 100 ml cooking cream
• 1 tsp wholegrain mustard
• 15 g butter
• 2–3 tbsp milk
• salt and pepper to taste
• optional: chopped parsley

Method

1. Peel the potatoes, cut them into small pieces and place in a saucepan. Add enough water to cover, season lightly with salt and cook for 15–20 minutes, or until easily pierced with a fork.
2. Cut the chicken into strips, finely chop the onion and cut the unpeeled apple into small cubes.
3. Heat the oil in a frying pan. Add the chicken, season with salt and pepper and cook for about 8–10 minutes, turning, until fully cooked in the centre. Transfer to a plate.
4. Add the onion to the same pan and cook for 2 minutes. Add the apple and cook for another 2 minutes. Pour in the water or stock, cream and mustard, then stir.
5. Simmer the sauce gently for 3–4 minutes. Return the chicken to the pan and heat in the sauce for another minute or two.
6. Drain the cooked potatoes, add the butter and milk and mash. Serve with the chicken and sauce.

Tip: If the sauce is too thick, add a tablespoon or two of water. If the apple is very sweet, add a little more mustard.

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Recipe 2 · about 30 minutes · Serves two

Creamy Pasta with Red Cabbage, Apple and Walnuts

Quick pasta with autumn ingredients that can also be made without meat. The red cabbage softens as it braises briefly, while apple and walnuts add freshness and crunch.

Prep: 10 minutes · Cooking: 18–20 minutes · Difficulty: 1/5

Equipment: saucepan, colander, wide frying pan, chopping board and knife.

Ingredients for two

• 180 g penne
• 250 g red cabbage
• 1 small apple
• 1 small onion
• 1 tbsp oil
• 100 ml cooking cream
• 50 ml water
• 30 g walnut kernels
• 20 g grated Parmesan or another hard cheese
• salt and pepper to taste

Method

1. Cook the pasta according to the packet instructions. Before draining, reserve about 100 ml of the cooking water.
2. Slice the cabbage into thin strips, chop the onion and cut the unpeeled apple into small cubes. Roughly chop the walnuts.
3. Heat the oil in a frying pan and cook the onion for 2 minutes. Add the cabbage, water, salt and pepper. Cover and braise for 8–10 minutes, stirring once or twice.
4. Add the apple and cream and cook for another 3 minutes. If the sauce is too thick, add a little of the reserved pasta water.
5. Add the drained pasta and half the cheese to the pan. Mix well. Sprinkle with the walnuts and remaining cheese.

Tip: Slice the red cabbage as thinly as possible so it softens quickly. For a sharper flavour, add a teaspoon of apple cider vinegar.

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Recipe 3 · about 35 minutes · Serves two

St. Martin’s Duck Breast with Red Cabbage and Potato Gnocchi

A festive dinner you can prepare without setting aside the whole day. Use ready-cooked red cabbage from a jar or vacuum pack, then sear the duck breasts in a pan and finish them in the oven.

Prep: 10 minutes · Cooking: about 25 minutes · Difficulty: 3/5

Equipment: frying pan, small saucepan or frying pan for the gnocchi, chopping board, knife and kitchen thermometer.

Ingredients for two

• 2 skin-on duck breasts (about 350–400 g in total)
• 400 g potato gnocchi
• 300 g cooked red cabbage
• 1 small apple
• 1 tsp oil
• 2 tbsp butter
• 2 tbsp water
• salt and pepper to taste

Method

1. Preheat the oven to 180 °C. Use a sharp knife to score a shallow criss-cross pattern in the duck skin. Cut only through the skin and fat, not into the meat. Season both sides of the breasts with salt and pepper.
2. Place the duck breasts skin-side down in a cold frying pan. Set over a medium heat and cook for 7–9 minutes so the fat renders slowly and the skin browns. Carefully pour the excess fat into a cup.
3. Turn the breasts over and cook for 2 minutes on the other side. Transfer to a baking dish or ovenproof pan and roast for another 8–12 minutes. Adjust the time to the thickness of the meat; a thermometer in the thickest part should read 74 °C. Rest the meat for 5 minutes after cooking, then slice.
4. Meanwhile, peel the apple and cut it into small cubes. Heat the butter in another pan, add the apple and cook for 2 minutes. Add the red cabbage and water, cover and heat for 8–10 minutes, stirring occasionally.
5. Boil the gnocchi according to the packet instructions, or pan-fry them in butter as directed by the manufacturer. Serve with the cabbage and sliced duck breasts.

Tip: If you buy raw red cabbage, cook it in advance for this quick version, or use ready-braised cabbage. Raw cabbage needs a much longer braising time.

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Beyond the dinner tableSt Martin’s Day – a Toast to Wine, Warmth and Autumn TraditionsDiscover the traditions →

Recipe 4 · about 30 minutes · Serves two

One-Pan Sausages with White Beans and Cabbage

A simple, filling dinner with ingredients that suit the St. Martin’s season. Tinned beans shorten the preparation, while the cabbage softens right in the pan.

Prep: 10 minutes · Cooking: 20 minutes · Difficulty: 1/5

Equipment: wide, deep frying pan with a lid, chopping board and knife.

Ingredients for two

• 2 fresh pork sausages (about 240 g)
• 240 g cooked white beans (one 400 g tin)
• 250 g white cabbage or savoy cabbage
• 1 small onion
• 1 tbsp oil
• 100 ml water or vegetable stock
• 1 tsp sweet paprika
• salt and pepper to taste
• optional: bread to serve

Method

1. Slice the cabbage into thin strips, chop the onion and cut the sausages into rounds.
2. Heat the oil in a frying pan and cook the sausage rounds for 5–6 minutes until browned and thoroughly cooked, turning several times. Transfer to a plate.
3. Add the onion to the same pan and cook for 2 minutes. Add the cabbage, paprika and water or stock. Cover and braise for about 10 minutes, until the cabbage softens.
4. Add the tin of beans with its liquid and the sausages. Stir gently and cook uncovered for another 4–5 minutes, until everything is heated through. Taste and add salt and pepper if needed.
5. Serve on its own or with a slice of bread.

Tip: The sausages must be fully cooked before serving. Cooking time can vary depending on their thickness and type.

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Recipe 5 · about 30 minutes · Serves two

Chicken Risotto with Grapes and Cheese

Grapes give this risotto a gentle sweet-tart flavour that fits the St. Martin’s season. Add the stock gradually so the rice cooks evenly and stays creamy.

Prep: 10 minutes · Cooking: 20 minutes · Difficulty: 2/5

Equipment: wide, deep frying pan, ladle, chopping board and knife.

Ingredients for two

• 160 g risotto rice
• 250 g chicken breast
• 150 g seedless grapes
• 1 small onion
• 650 ml hot chicken or vegetable stock
• 1 tbsp oil
• 20 g butter
• 30 g grated Parmesan
• salt and pepper to taste

Method

1. Cut the chicken into small cubes, finely chop the onion and halve the grapes.
2. Heat the oil in a frying pan. Add the chicken, season with salt and pepper and cook for about 8–10 minutes until fully cooked. Transfer to a plate.
3. Add the onion to the same pan and cook for 2 minutes. Add the rice and stir for another minute.
4. Add a ladleful of hot stock. Stir until the rice has absorbed most of the liquid, then add another ladleful. Repeat for about 16–18 minutes, until the rice is tender but still firm. You may not need all the stock.
5. During the final 4 minutes of cooking, add the grapes and cooked chicken. Once the rice is cooked, remove the pan from the heat, stir in the butter and Parmesan and add salt if needed.

Tip: Keep the stock hot to help the rice cook more evenly. If the risotto is too thick before serving, stir in a little more hot water or stock.

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Recipe 6 · about 30 minutes · Serves two

Turkey Strips in Chestnut Sauce with Quick Polenta

Cooked chestnuts turn a simple cream sauce into an autumn dinner. Use chestnuts that are already cooked and peeled, and prepare the polenta just before serving.

Prep: 10 minutes · Cooking: about 20 minutes · Difficulty: 2/5

Equipment: wide frying pan, small saucepan, chopping board and knife.

Ingredients for two

• 300 g turkey breast
• 120 g cooked, peeled chestnuts
• 1 small onion
• 1 tbsp oil
• 100 ml water or stock
• 120 ml cooking cream
• 120 g instant polenta
• 500 ml water for the polenta
• 15 g butter
• salt and pepper to taste
• optional: chopped parsley

Method

1. Cut the turkey breast into strips, chop the onion and roughly crush the chestnuts with a fork.
2. Heat the oil in a frying pan. Add the turkey, salt and pepper and cook for 8–10 minutes, turning, until fully cooked. Transfer to a plate.
3. Add the onion to the same pan and cook for 2 minutes. Pour in the water or stock and cream. Add the chestnuts and simmer over a low heat for 4–5 minutes.
4. Return the turkey strips to the pan and heat in the sauce for another 2–3 minutes. If the sauce is too thick, add a little water.
5. Meanwhile, bring 500 ml water to the boil. Slowly pour in the instant polenta while stirring, then cook according to the packet instructions. Remove from the heat, stir in the butter and serve with the turkey.

Tip: Vacuum-packed cooked chestnuts work well. If using raw chestnuts, cook and peel them in advance; this increases the total preparation time.

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Recipe 7 · about 35 minutes · Serves two

Pork Medallions with Apple Sauce and Pan-Fried Potatoes

Tender pork medallions with a gentle apple sauce make a comforting meal. Cut the potatoes into small cubes so they cook more quickly in the pan.

Prep: 12 minutes · Cooking: 23 minutes · Difficulty: 2/5

Equipment: wide frying pan with a lid, chopping board, knife and an optional kitchen thermometer.

Ingredients for two

• 300 g pork tenderloin or boneless pork loin steaks
• 450 g potatoes
• 1 medium apple
• 1 small onion
• 2 tbsp oil
• 120 ml water or stock
• 80 ml cooking cream
• ½ tsp dried thyme
• salt and pepper to taste

Method

1. Peel the potatoes and cut them into cubes about 1 cm across. Peel and dice the apple, then chop the onion. Cut the pork tenderloin into medallions about 2 cm thick.
2. Heat 1 tablespoon of oil in a frying pan. Add the potatoes, season with salt and pepper and fry for 4 minutes. Add 3 tablespoons of water, cover and cook for 10–12 minutes, stirring several times. Once tender, transfer to a plate.
3. Heat the remaining oil in the same pan. Season the medallions and cook for about 3–4 minutes on each side, depending on thickness, until fully cooked. Transfer to a plate and cover.
4. Add the onion and apple to the pan. Cook for 2 minutes, then add the water or stock, cream and thyme. Simmer the sauce for 3–4 minutes.
5. Return the medallions to the pan and heat in the sauce for a minute or two. Serve with the pan-fried potatoes.

Tip: If using a kitchen thermometer, the centre of the pork should reach at least 63 °C, followed by a rest of at least 3 minutes before slicing or serving. Check thinner medallions earlier so they do not dry out.

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Bring autumn flavours to your table

Choose duck breast for a festive meal, or chicken, pasta or a one-pan dish for an everyday dinner. Enjoy the season with straightforward recipes and comforting ingredients.

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Fluffy Kaiserschmarrn with Caramelized Plum Sauce

Fluffy Kaiserschmarrn with caramelized plum sauce is a comforting sweet meal for cooler days. The light shredded pancake is served with plums cooked in caramel, lime juice, fragrant zest and wildflower honey.

Total time25 minutes

Yield2 servings

Difficultyeasy

Recipe at a Glance

• Make caramel with granulated sugar and cook the plums in it.
• Beat the egg whites to stiff peaks and prepare a light pancake batter.
• Cook the batter in two batches with butter, tear it into pieces and lightly caramelize it.
• Serve the Kaiserschmarrn with warm plum, lime and honey sauce.

Fluffy Kaiserschmarrn with Fragrant Plum Sauce

For a light texture, beat the egg whites to stiff peaks and fold them gently into the batter. Meanwhile, the plums simmer in caramel with lime juice, zest and honey, creating a thick fruit sauce that balances the sweetness of the shredded pancake.

Another Plum Dessert

Try this prune and mascarpone cake with chocolate sponge →

Ingredients for 2 Servings

Caramelized Plum Sauce

• 400 g plums
• 80 g granulated sugar
• 50 ml water
• 1 lime (juice of the whole lime and 1/2 tsp finely grated zest)
• 1 tbsp wildflower honey

Kaiserschmarrn Batter

• 2 eggs
• 100 g flour
• 1/2 tsp baking powder
• 200 ml milk
• 2 tbsp granulated sugar
• 1 packet vanilla sugar (8 g)
• 2 tsp butter
• 2 tsp powdered sugar

Method

Make the caramel: Place the granulated sugar in a saucepan. Heat over medium heat for approximately 4 minutes, until it turns into caramel.

Cook the plum sauce: Add the halved and pitted plums to the caramel. Pour in the water and lime juice, add the grated lime zest and wildflower honey, then cook over medium heat for 15 minutes.

Separate the eggs: Separate the egg yolks from the whites. Beat the whites to stiff peaks. Add the milk, granulated sugar and vanilla sugar to the yolks and mix well.

Make the Kaiserschmarrn batter: Add the flour and baking powder to the yolk mixture and mix until smooth. Add the beaten egg whites and fold them in gently.

Heat the pan: Heat a frying pan over medium heat. Add 1 teaspoon butter and allow it to melt.

Cook the first half of the batter: Pour half of the Kaiserschmarrn batter into the pan and cook for 4 minutes. Turn it over and cook for another 3 minutes.

Tear and caramelize: Use a spatula to divide the Kaiserschmarrn into smaller pieces and sprinkle them with powdered sugar. Cook for another 2 minutes so the sugar caramelizes lightly.

Repeat with the remaining batter: Repeat the process with the second half of the batter and the remaining 1 teaspoon butter.

Serve: Transfer the Kaiserschmarrn to serving plates and spoon over the plum sauce.

How to Keep Kaiserschmarrn Fluffy

Fold the beaten egg whites into the batter slowly and gently to retain as much air as possible. Let the plum sauce simmer gently so the fruit softens and blends with the caramel.

Another Warm Homemade Dessert

Try these soft homemade Buchteln with apricot jam →

Frequently Asked Questions

How many servings does this recipe make?

The listed quantities make 2 servings.

How long does Kaiserschmarrn with plum sauce take?

The recipe takes approximately 25 minutes.

How is the caramelized plum sauce prepared?

First make caramel from granulated sugar. Add the plums, water, lime juice, grated zest and wildflower honey, then cook for 15 minutes.

How does the Kaiserschmarrn stay fluffy?

Beat the egg whites to stiff peaks and fold them gently into the batter made with egg yolks, milk, sugar, flour and baking powder.