Towards the end of the refrigeration time, preheat the oven to 350☏. Wrap the dough, and refrigerate it for 30 minutes. Press each of the four sides against your work surface to smooth any ragged edges. You should be able to pick it up easily, without any dry chunks remaining in the bowl.ĭivide the dough in half, and place on a lightly floured work surface.Ī silicone rolling mat makes cleanup easy. Grab a handful if it holds together willingly and doesn't seem at all dry or crumbly, you've added enough liquid. Here's where you may choose to substitute 1 tablespoon OJ if you're using whole wheat flour. Next, add 3 to 4 tablespoons (43g to 57g) ice water, enough to make the dough cohesive. Work the butter into the dry ingredients using your fingers, a mixer, or a fork, mixing until the dough is unevenly crumbly. *If you use white whole wheat flour, for best flavor substitute 1 tablespoon orange juice for 1 tablespoon of the ice water (when you get to that step, below).Īdd 6 tablespoons (85g) cold butter, cut into pats or small chunks. Whisk together the following in a mixing bowl:ġ cup (120g) King Arthur White Whole Wheat Flour or Unbleached All-Purpose Flour* Let's make Golden Raisin Biscuit Cookies.įirst, lightly grease a couple of baking sheets, or line them with parchment. Filled with currants (or chopped raisins), topped with crunchy coarse sugar, and baked until crisp, they're more nostalgic evocation than clone.Īnd a very good reminder of why the online hue and cry over Sunshine Golden Raisin Biscuits has yet to abate, a full 15 years after their untimely demise. These Golden Raisin Cookies are a more robust version. Stew some raisins with a bit of water and a touch of sugar, make your favorite pie crust, spread a thin layer of filling between two equally thin layers of crust, and bake until barely golden and pliable, rather than crisp: that's a classic raisin biscuit. The original was filled with raisin paste, and was just vaguely sweet, more the very thinnest of raisin pies rather than a classic cookie.Īnd you can make them that way, if you like. Raisin Biscuits breathed their last in 1996.Īttention, Sunshine Golden Raisin Biscuit fans: these are not an exact match. Along with classic raisin, Sunshine extended the line to cranberry biscuits and apple biscuits, renaming the whole line “Golden Fruit.”Īlas, to no avail. Hydrox graced the shopping carts of its last fans in 1998, though to this day its proponents claim the Oreo just can't compare to Hydrox in its prime – to say nothing of its lame replacement, “Droxies.”īut I digress back to Golden Raisin Biscuits.ĭoes this photo jog your memory? The modernized packaging and new flavors were a last-gasp effort to stave off extinction. Though Sunshine's Vienna Fingers survived the transition, Golden Raisin Biscuits were unceremoniously dropped.Īs were Hydrox – which, despite their reputation as an Oreo knockoff, actually preceded America's Favorite Cookie by four years: Hydrox were introduced in 1908, Oreos not until 1912. That is, until the Sunshine Biscuit company was acquired by Keebler in 1996 (and Keebler subsequently by Kellogg's). It's amazing how many people are STILL searching for this packaged cookie, denizen of your local supermarket's cookie aisle for decades. I took pictures and saved the collapsed pan.If so, join the crowd. Some cheap shortcuts are going to get Keebler sued if they dont immediately notify consumers and rectify this. Ive baked cheesecakes with Keebler crusts for years and havent ever had a problem until now. I need a new oven or an electrician and appliance professional to take care of this mess. followed by Warning: failure to place pie tin on a cookie sheet prior to filling could result in a collapsed pie tin, ruined oven, and injury. The instructions should say Always place the tin crust holder on top of a cookie sheet prior to filling for all your baked recipes. I have no interest in placing the pie crust on a cookie sheet - the crust is likely to fall apart. The instructions on the back of the Keebler pie crust with recipes says Always place the CRUST on a cookie sheet prior to filling for all your baked recipes.thats the dumbest instruction EVER. Its inside the back of the oven where the heating element is connected. The likelihood of getting all the cheesecake out is slim to none. Filling cracks and every screw, covering my heating element, getting inside my oven door between the layers of glass. When removing one of them with TWO hands, the tin buckled and pumpkin cheesecake exploded inside and outside my oven.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |