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California Raisins Buttermilk Cookies

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California Raisins Buttermilk Cookies

This recipe is the final recipe from “A California Raisin Symphony by Chef Alicia Wong”.

This recipe will provide you with cookies that have a delightful texture and flavour, , creating a unique taste.

Prep. Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1hr 45 mins
Cookie Dough Ingredients
Cake Flour
Almond Flour
1/8 tsp
Icing Sugar
Cold Unsalted Butter, cubed
Whole Egg
Vanilla Extract
As Required
California Raisin Cinnamon Filling
California Raisins, pre-soaked and drained
Unsalted Butter, softened
1 pinch
Cinnamon Powder
1 tsp
Whole Egg

Cookie Dough

1. Lightly beat the egg and vanilla extract together.

2. Place the rest of the ingredients in a bowl and chill in the freezer for 30 mins.

3. Remove from freezer and blend in a food processor, until the mixture resembles coarse crumbs.

4. Add the egg and vanilla extract into the coarse crumb mixture. Blend until if forms a dough.

5. Flatten the dough, wrap with a cling film and refrigerate for 15 mins.

6. Remove from. fridge and roll the dough to 3 – 5mm thickness. Return dough to the fridge and chill again for 15 mins.

7. Cut the dough with your desired cookie cutter, arrange on a baking tray lined with perforated silicon baking mat and bake at 160°C for 15 to 20 mins or until golden brown.

California Raisin Cinnamon Filling

1. Add the salt, cinnamon powder and softened butter together. Whisk until pale and fluffy.

2. Whisk the sugar and egg over simmering water, warming up to 65°C. Whisk until pale and fluffy.

3. Mix (1) and (2) together, whisk until pale and fluffy and then fold in the California Raisins. Once completed, pipe mixture between the cookies.


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