Cookies with Halva & Raisins

Cookies with Halva & Raisins
These biscuits are "official", luxurious and ideal to be offered in a sunday relaxing breakfast or in an afternoon meeting with loved ones and the family at a small call friends for coffee and chat or a tea and sympathy as they did once in the grandiose houses with the habits of the old aristocracy. Surely we can not stop enjoying them with hot tea or openings in the middle with freshly ground butter and homemade orange marmalade.
They are made easily and quickly, consumed without remorse and without restraint. They are fluffy, plump & scratchy. Their sugar content is small because Halva (with Super Fruits) and Raisins, the Greek super antioxidant, add enough sweetness. We are sure you will love them as much as we do.

work: 30′ time: 45′ easy:

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Cookies with Halva & Raisins Cookies with Halva & Raisins

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.

Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»

Email Contact & orders: or order online at amazon.

Ingredients (~20 Biscuits)

  • 260g (9.2oz) self rising flour
  • 1 tsp baking powder
  • a pinch of salt
  • 110g (3.9oz) cold butter, diced
  • 60g (2.1oz) sugar
  • 1 large egg
  • 1 mandarin, the zest
  • 1 tsp mandarin extract
  • 2 tbsp milk
  • 80g (2.8oz) blond raisins (sultanas)
  • 150g (5.3oz) Halva with Super Fruits
In the food processor, with the blade attachment, put the sieved flour, baking powder, salt, sugar, cubed butter, egg, mandarin zest and mandarin extract.
Beat for very little just to mix the ingredients and to look like wet sand.
Add two tablespoons of milk or as much as it takes to make a dough integral and soft. Pour it into medium sized bowls and add the raisins. With quick movements, roll the dough to integrate. We do not knead. If necessary, flour our fingertips lightly to keep the dough from sticking.
Crush the halva with a fork and add it to the dough. Fold the dough with quick moves to integrate. Do not knead, nor stall.
On a non-stick surface, we open the dough, with our palms, into a flat sheet of thickness ~1cm (0.39 in).
Cut, with a cup or a glass, ~Ø6cm (Ø2.4in) disks. Pick up the rest of the cuts and repeat the same until the dough finishes.
Apply non-stick paper to the large baking pan and place the dough trays on each other. If we want to smear their surface with a little milk or a beaten egg. About 20 biscuits come out. It depends on the thickness of the dough and the diameter of the round biscuit cutter.
Bake in preheated air oven at 210℃ (410℉, Gas Mark:6.4) for 15'-17'. Remove the baking dish from the oven and, with a spatula, lift them and place them on a grill to cool.
Cookies with Halva & Raisins Cookies with Halva & Raisins Cookies with Halva & Raisins

Author Zambia G. Sifaki

Cookies with Halva & Raisins