Chocolate Raisin Biscuit Bars Recipes

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Soak raisins in water for 10 minutes; drain and set aside. Line a baking sheet with parchment paper.
• Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until moistened. Add the drained raisins. Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. Cut dough with a biscuit cutter and place onto the prepared baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Brush egg mixture on each biscuit.
• Bake in the preheated oven until golden brown, about 15 minutes.

Steps:

• Take a stick of butter out of the refrigerator, open the wrapping and leave the butter on the kitchen counter until it gets pretty soft - allow at least 30 minutes.
• When the butter is soft, wash your hands and put on an apron.
• Put the butter in the bowl, and beat it with the wooden spoon until it gets creamy. Beat in the sugar until it is thoroughly mixed.
• Crack open both eggs, and put them into the bowl that has the butter and sugar in it. Be careful not to get any bits of eggshell in the bowl. Beat the eggs with the butter and sugar until they are all mixed in.
• Take the sifter, and put these ingredients into it: the flour, the cocoa, the baking powder and the salt.
• Sift them into the bowl with the butter, sugar and eggs. Slowly mix everything together with the wooden spoon until it becomes brown and gooey. Then mix in the raisins.
• Have an adult turn on the oven for you and set it to 350 degrees.
• Wrap your cookie sheet with a piece of aluminum foil, keeping it nice and smooth. Smear the remaining 1 or 2 teaspoons butter all over the foil. Scoop up a teaspoon of the batter. Now, take the second teaspoon and use it to push the batter off onto the cookie sheet. Keep doing this until you have formed about 18 cookies, leaving about 2 inches of space space between the cookies. Don't worry that you have batter left over. You can make another batch of cookies.
• Have an adult help you put the cookie sheet into the oven. Let the cookies bake for 15 minutes - the tops will no longer look shiny. Have an adult take the cookies out of the oven and help you slide them off the cookie sheet with the spatula and put them on the wire rack. Let them cool while you make another batch of the cookies with the rest of the batter.

Steps:

• Preheat the oven to 170 degrees Centigrade. Line biscuit trays with baking paper.
• Melt half of the chocolate and set aside to cool.
• Beat the butter and sugar until pale and creamy. Add the egg and beat well. Stir in the melted chocolate.
• Sift in the flour and baking powder. Stir gently to combine. Fold into the mix the remaining chopped chocolate and the shopped raisins.
• Refrigerate for 30 minutes or until firm.
• Roll tablespoonfuls of the mixture into balls and then place onto the trays. Flatten with the back of a metal spoon.
• Bake 15-20 minutes or until golden.
• Stand 5 minutes before transferring to a wire rack to cool.

Steps:

• Beat the butter and sugar together with an optional pinch of sea salt in a bowl until light and fluffy, then beat in the eggs one at a time. Sift over the flour and cocoa powder and beat into the butter mix, then fold through the chocolate chips. The mix can be made up to 2 days ahead and chilled or frozen for a month, or used straight away.
• To bake, heat oven to 190C/170C fan/gas 5. If the mix is at room temperature, place evenly spaced spoonfuls on parchment-lined baking sheets, allowing 2 tbsp for each cookie. If the mix is fridge cold, you can roll it into 40g balls before baking. The balls can be frozen and the biscuits baked from frozen, but they'll need a few minutes more. Bake for 12-15 mins until spread out and crusty around the outside. Leave to cool slightly and enjoy warm, or leave to cool completely and eat cold. The biscuits will keep in a tin for three days.
• As an optional extra, the biscuits can be dipped in chocolate. To do this, melt your chosen type of chocolate in a bowl over a pan of simmering water or in the microwave. Leave to cool a little, then dip half of each biscuit in the chocolate and leave them on parchment-lined trays somewhere cool to set. Again, the dipped biscuits will keep for up to three days in a tin or lidded plastic container.

Steps:

• Melt butter in 13x9-inch baking pan in preheated 350F oven; remove from oven. Sprinkle graham crumbs in butter; mix well. Press into bottom of pan. Sprinkle with chocolate-covered raisins, coconut and nuts; press down firmly. Pour sweetened condensed milk over top.
• Bake for 25-30 minutes or ntil light golden brown. Cool completely in pan on wire rack.

Steps:

• In a small bowl, combine flour, baking soda and spices; set aside.
• In a large bowl, mix butter and brown sugar.
• Beat in the eggs and vanilla.
• Gradually add flour mixture and oats alternately while mixing on low speed.
• Stir in the raisins and chocolate chips by hand.
• Spread mixture into a greased 13x9-inch baking pan.
• Bake at 350° for 25-30 minutes (until almost firm, but still slightly soft in center).
• When cool, cut into bars.

Steps:

• Place raisins in a bowl. Cover with boiling water; let stand for 5 minutes. Drain well and set aside. , In a large bowl, cream butter and sugars until light and fluffy. Beat in mayonnaise and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in the chocolate chips, walnuts and raisins. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until golden brown. Remove to wire racks to cool.