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.
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.
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.
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.
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