Raisin pine nut biscuits are the perfect accompaniment for tea, and you can also serve the biscuits after-dinner with a glass of Vin Santo or another dessert wine. These two-bite treats are made with a flavourful combination of maize flour, raisins, pine nuts, and hints of lemon and vanilla. The pine nuts roast while baking and create a rich nutty flavour. The recipe doesn’t contain much sugar as the raisins provide plenty of sweetness without being overwhelming. The maize flour creates a nice golden colour and gives these Italian-inspired biscuits a mellow and slightly gritty texture. Bake up a lot and enjoy!
More cookie and biscuit recipes
Want more scrumptious cookie and biscuit recipes? Of course you do! Click on the links below for sweet and crumbly goodness:
- Meringue Kiss
- Ashley’s Blackberry Macarons
- Oreo Nutella Bites
- Bad Bat Biscuits
- Lemon Shortbread Stars
- Homemade Cookie Butter
- Raspberry Chocolate Whoopie Pies
- Caramel Fudge Biscuits
- Lavender Cookies
- Chocolate Chip Lemon Curd Sandwich Cookies
- Strawberry Rose Meltaways
- Brookies with Candy
- Classic Sugar Cookies
- 3 Christmas Sugar Cookies
- 3 Easter Sugar Cookies
Raisin Pine Nut Biscuits
Prep Time: 30 min
Baking Time: 15 – 18 min
Yields: 40 – 50 biscuits
We used caster sugar, which is finer than granulated sugar, and cake flour, a very finely milled type of flour, to give the raisin pine nut biscuits a crumbly and mellow texture, but granulated sugar and all-purpose flour work fine as well. Download and print the recipe below.
- 100 g (2/3 cup) raisins
- 170 ml (3/4 cup) water, boiled and cooled to room temperature
- 400 g (3 2/3 cups) maize flour, sifted (corn flour)
- 200 g (2 cups) cake flour, sifted (Alternatively use all-purpose flour.)
- 150 g (2/3 cup) caster sugar (Granulated sugar is fine as well.)
- 150 g (2/3 cup) unsalted butter, melted, plus some extra to grease the baking tray (sheet)
- finely grated zest of 1 organic lemon
- 1 tsp vanilla extract
- 1 pinch of salt
- 100 g (3/4 cup) pine nuts
- 60 ml (1/4 cup) milk
1) Plump the raisins
Add the raisins and 170 ml (3/4 cup) water into a small mixing bowl. Make sure the raisins are fully submerged in the water and let soak for 30 minutes. Using a slotted spoon or small colander, drain the raisins after 30 minutes.
Tip: If preferred, soak the raisins in rum or brandy instead of water.
2) Preheat the oven
Preheat the oven to 175°C (350°F / gas mark 4). Grease to baking trays (sheets) with melted butter or vegetable oil.
3) Mix the biscuit dough
Put the maize flour (corn flour) and cake flour into a large mixing bowl and form a well in the middle. Add the sugar, melted butter, vanilla extract, grated lemon zest, and salt into the centre of the well. Knead until well combined.
4) Add the raisins and pine nuts
Incorporate the drained raisins and pine nuts into the dough. Add the milk, one tablespoon at a time, and knead until the dough is soft and pliable. The quantity of milk required can vary, and you may not have to use all of the liquid.
5) Bake the biscuits
Roll heaped tablespoons of dough into balls and flatten each ball. Place on the prepared baking tray (sheet), spacing the biscuits approximately 2.5 cm (1 in) apart. Bake in the preheated oven for 15 to 18 minutes, or golden around the edges. Them remove the biscuits from the oven and allow to cool on a cooling rack.
Storage & Shelf Life
You can keep the raisin pine nut biscuits stored in an airtight container for up to a week, but we doubt they’ll even last that long.
Free Printable Recipe
Click on the button to download your free printable raisin pine nut biscuits recipe!
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