Sultana filled biscuits
Sultana filled biscuits recipe. Delicious greek biscuits with a natural fruit filling.
Nothing better than a good biscuit to accompany your after-dinner tea or hot chocolate. I love biscuits with natural fruit filling.
180mls olive oil
40mls lukewarm water
1/4 teaspoon baking soda
65mls orange juice
1 teaspoon baking powder
425g plain flour plus extra for rolling
1/4 cup warm water to cover the sultanas
15mls orange juice
1 teaspoon cinnamon
1/2 teaspoon clove
Soak the sultanas in lukewarm water and set them aside to soften.
For the dough, mix the oil and the sugar in a bowl then add the raki and the water until well combined. Dissolve the baking soda in the orange juice and add to the mixture. Combine the baking powder with the flour and add it to the mixture. The dough must be soft and mustn’t stick to your hands. Let the dough rest while preparing the filling.
For the filling, use a mini food processor to puree the sultanas and transfer to a bowl. Add the honey, juice, and spices and mix well.
Line a flat baking tray with baking paper.
Preheat the oven to 180° C.
Take a piece of dough, roughly the size of an orange, and roll in a long and narrow sheet using a rolling pin, to begin with, and then shaping it using your hands. Each piece should measure approx half a centimetre in thickness, 10cm wide & about 25cm long.
Spread some filling across the pastry lengthwise and wrap the edges in and over, to enclose and seal. Roll a little to secure it in place.
Place the joint side facing down in the baking tray.
Continue until all the mixture and pastry are used. Bake for 35-40 minutes until golden.
Leave them to cool slightly and cut.