Russian tea biscuits recipe


Vivian Henoch
March 22, 2011 4:30AM (UTC)

Ingredients

Dough

  • 4 cups all-purpose flour
  • ¾ cup sugar
  • 3 teaspoons baking powder
  • ½ cup (1 stick) butter, melted
  • ¼ cup vegetable oil
  • 3 eggs, plus 1 yolk, reserving white
  • ¼ cup orange juice
  • 1 teaspoon grated orange rind
  • 2 teaspoons vanilla

Filling

  • 1 teaspoon cinnamon
  • 1 to 1½ cup walnuts, chopped
  • 1½ to 2 cups golden or sultana raisins
  • Raspberry jam or any kind of preserves
  • ¼ cup shredded coconut (optional)
  • lemon juice, to taste

Topping

  • cinnamon, to taste
  • sugar, to taste
  • 1 egg white (left from dough)

Directions

  1. Combine all dough ingredients, except the reserved egg white, and mix well. You should have a golden citrus-y mixture. Divide dough into six balls and refrigerate overnight.
  2. Preheat oven to 325 degrees.
  3. Grease cookie sheets.
  4. Combine ingredients for filling and mix well.
  5. Working with one dough ball at a time, roll out on a heavily floured board into a 6- to 7-inch square. Spread raisins and jam, sprinkle with filling and roll up jelly-roll style.
  6. Slice into 1½-inch pieces and brush with beaten egg white and sprinkle with cinnamon and sugar. Bake on greased cookie sheets 30 to 35 minutes or until light brown.
  7. Remove from cookie sheets immediately, cool and enjoy. (They freeze well.)

Vivian Henoch

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