RAISIN PASTE RECIPES

Steps:

• Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
• When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup – if it’s not, transfer the mixture to a smaller pan that’s still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C – or ‘soft ball’ stage, remove the pan from the heat.
• Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste and a good pinch of salt.
• Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
• Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Dot the caramel over the top, and swirl it through the fudge using a skewer. Sprinkle with 1 tsp sea salt, then leave to cool overnight at room temperature – don’t put it in the fridge, as it will become sticky and won’t set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.

Steps:

• In a stand mixer, or by hand cream the sugar and butter.
• Add the salt, egg, milk, baking powder, baking soda and vanilla; mix until combined.
• Turn off the mixer (if using) and add all 3 cups of flour. Turn mixer on low (or stir by hand) and mix until a soft, sticky dough ball is formed.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or for several hours.
• In a small saucepan, mix the sugar and cornstarch well to blend and smooth any lumps.  Add water and whisk until smooth.  Add the lemon juice and raisins and bring to a boil on medium heat.
• Reduce to simmer and cook for 5 minutes stirring constantly.  Remove from heat and allow to cool completely. Filling will be thick.
• Divide dough into 3 parts, refrigerate remaining dough while working.
• Dust work surface with flour and roll out dough to 1/8 inch to just under 1/4 inch thickness.
• Cut into 2-1/2 to 3 inch rounds with cutter. Make sure to cut even numbers of rounds. Transfer to a parchment lined baking sheet.
• Top each bottom cookie round with a teaspoon or so filling. Do not allow filling to go all the way to the edge of the round and do not over-fill. Press the mound of filling down lightly with dampened finger if necessary to flatten somewhat.
• Top the cookie and filling with another cookie round. There is no need to seal the edges, the soft dough seals and bakes together.
• Bake 375 F for 10 to 12 minutes rotating the sheet pan half way through. Cookies should only start to be a bit golden brown on the bottom and should stay soft.