Recipe: Girabaldi Raisin Biscuits (2) and Raisin Filled Pasty Bars

I couldn't find a recipe for the Sunshine Raisin Biscuits but did find several other similar biscuit recipes that you could experiment with. Good luck and please share your results with us.

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GARIBALDI BISCUITS

4 oz. (100g) self-raising flour
1 oz. (25g) sugar
pinch of salt
2 tbsp. milk
1 oz. (25g) butter or margarine
2 oz. (50g) chopped currants

Sift all the dry ingredients together into a bowl; set aside. Add the milk and the butter or margarine then with a large fork, mix firmly into a smooth dough.

Turn onto a well floured board, roll out about an eighth of an inch thick and cut down the center. Spread the chopped currants on half of the dough and cover with the rest. Roll again to press together and cut into triangles. Brush lightly with water and sprinkle with castor sugar.

Place in a pre-heated oven and bake for about 15 minutes at 375 degrees F, Gas Mark 5, 190C

Makes 8-10
Source: Home Cookery

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GARIBALDI BISCUITS

"This is an easy one from an old recipe book of my Grandmothers. I double the recipe."

2 ounces currants or other dried fruit
4 ounces self raising flour
1 pinch salt
1 ounce butter
1 ounce sugar
1 to 2 Tbsp milk (as needed, to mix)

Chop dried fruit (currants, raisins, sultanas or a mixture); set aside.

Put flour and salt into a bowl and rub in the butter lightly with the finger tips until no lumps remain, then stir in the sugar. Add 1-2 Tbsp milk to give a stiff dough.

Turn the dough out on to a floured board. Pat lightly into shape and roll out very evenly to 1/8 inch thick, keeping the dough a regular shape, then cut in half.

Sprinkle one half evenly with chopped fruit and cover with the other piece of dough. Lightly flour the board and roll the mixture again until 1/8 inch thick, keeping as square as possible. Trim the edges and cut into squares or triangles and

Bake on a greased tray in moderately hot oven at 400 degrees F for 15 minutes.

Makes: 1 dozen
Adapted from source: Doreen Randal / Recipezaar

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RAISIN FILLED PASTRY BARS

FOR THE RAISIN FILLING:
1 1/2 cups California raisins
3/4 cup water
FOR THE DOUGH:
2 1/2 cups all-purpose four
1/3 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons vegetable oil
8 tablespoons water
1 egg, beaten, divided use
1 1/4 teaspoons distilled white vinegar

Combine raisins and water in small saucepan. Bring to boil and simmer until all water is evaporated. Cool and chop in food processor or blender. Set aside.

FOR BARS:
Oil a 9x13-inch jelly roll pan; set aside. Preheat oven to 375 degrees F.

Combine flour, sugar, baking soda, and salt in work bowl of food processor or mixer. Mix together.

In small bowl, mix oil, water, 2 tablespoons of egg and vinegar together. Add to dry ingredients and process or mix until dough forms ball and cleans the side of the bowl.

Turn onto lightly floured surface; knead together until smooth. Divide into two equal balls. Roll out one ball to 9x13-inch rectangle and place in bottom of prepared pan. Spread with Raisin Filling.

Roll remaining ball to 9x13 rectangle and arrange on top. Trim edges and score 3 x 4 to make 12 bars. Brush generously with remaining egg.

Bake at 375 degrees F for 15 to 20 minutes or until golden brown and done. Cool and cut as scored.

Yields: 12 bars
Adapted from source: California Raisin Marketing Board