Cinnamon Raisin Tea Biscuits

Ahhhh...to blog again!  It feels like it has been too long. I was feeling the need for a tea biscuit, it was a craving I just couldn't get rid of; a carbohydrate monkey on my back that just couldn't be convinced to let go.  It all started last week in class, when we made the gluten big brother to my reformed recipe.  It smelled divine, I just couldn't eat it without my gut crying and carrying on like a 2 year old.  


 This recipe is a successful first attempt at producing something from school in a gluten free fashion.  They're almost as amazing as the gluten version.  You will need a kitchen scale to be able to make them though.  When I have some more time, I will certainly re-post in cups and tablespoon measurements (the rough conversion is here for use, but cannot be guaranteed to work perfectly).  




600 g all purpose GF (3 3/4 cup)
30 g baking powder  (3 tsp)
10 g salt (generous tsp)
125 g butter (1/2 cup plus 2 tbsps) at room temperature
300 ml milk (almond works well if you're looking for dairy free)
2 eggs at room temperature
125 g sugar (scant 1/2 cup)
1 tbsp cinnamon
125 g raisins (1 cup)
Extra all purpose GF to roll dough


Preheat the oven to 350º.  Sift the flour baking powder and salt into a large bowl.   Pour your milk into a medium sized bowl, crack in the eggs and whisk until mixed; add the sugar/cinnamon and mix well.  Add the butter into the flour mixture, mixing well with your fingers (mixture should resemble small bread crumbs), add that to your stand mixer bowl when mealy.  Pour the raisins into the flour and butter mixture and turn mixer onto a stir setting, once the raisins are incorporated slowly pour in the egg/milk/sugar mix. Mix for about a minute (or until everything is evenly mixed together).  


Flour your work space, and kneed the dough a few times.  Roll out and cut into desired shapes (the dough should be about an inch in height).  Place cutouts onto an un-greased cookie sheet.  Bake for half an hour, switching your trays half way through if they don't fit on the same cookie sheet.  Yields about 18 tea biscuits.  

Spread some butter on top and enjoy!