These biscuits are by far becoming the most loved biscuits in our house at the moment. They are polished off very quickly. So much so that sometimes we even have to divide them out to ensure fairness for everyone in the house - sounds crazy but true! I really hope you enjoy them as much as we do. The batch of biscuits in the photo are a little small as I was in a rush and couldn't finish baking that day, so I had to place the cookie dough in the fridge over night and bake them the next day - Clearly I didn't allow the dough to come to room temperature as then they would have spread out more.
RAISIN AND ORANGE SPICY CHOCOLATE CHIP COOKIES
125grams butter (at room temperature and cubed)
1 teaspoon vanilla essence or one vanilla pod
1 cup brown sugar
roughly 2 cups Gluten-Free flour of choice (eg. rice flour, gluten free flour mix)
1 teaspoon bicarb
1 teaspoon baking powder
80 grams dark chocolate or chocolate of choice
Half a cup of raisins
zest of 1 orange (organic is best otherwise non waxed)
pinch of cinnamon
1 cup warm water
Preheat oven to 180 degrees Celsius
In a small bowl add the warm water and the raisins and let soak until the raisins are soft and a little bloated.
Beat butter, vanilla, brown sugar and the egg until smooth and lump free.
Add the flour and the bicarb and baking powder. (add more flour if needed) until the mixture is nice and kind of play dough consistency
Mix until everything is well incorporated.
Pour the water off the raisins and add to the dough.
Add the cinnamon and orange zest
Chop up chocolate and now mix everything in.
Roll into small balls and flatten gentle with your hands and place on a greased baking tray.
Allow space for spreading between the biscuits and place in the oven.
Bake in the middle shelf for 7 - 10 min or until lightly browned.
Take out and let them cool before taking off the baking tray and placing in jars or on a plate for tea