Getting Experimental: Curry Raisin Biscaitie

For the Great Food Blogger's Cookie Swap, I challenged myself to finally bake up an experimental Biscaitie flavor that my friend, Gordon, recommended over a year ago: curry raisin. I looked up recipes for curry confectioneries, and found that there are few. It's a savory spice, but think about it: curries are also sweet. In addition to the curry, I added subtlety to the spice to ease its "curry-ness." There's cinnamon, cardamom, and ginger, plus molasses, maple syrup and I soaked the raisins in vanilla and beaten eggs.

Curry Raisin Biscaitie

Dry Ingredients

3 cups flour
1 1/2 cups sugar
1 tsp baking powder
1/2 tsp kosher salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cardmom
1/2 tsp curry

Wet Ingredients

3 eggs beaten 
1 cup raisins
1 tsp vanilla extract
1/4 cup molasses
1 tbsp maple syrup

1. Preheat the oven to 350 F.
2. Beat three eggs in a small mixing bowl, add vanilla and raisins and let soak (about 15 minutes), stirring occasionally.
2. Whisk dry ingredients in a large mixing bowl until well combined.
3. Make a well in the center of the dry mound and pour the molasses, syrup and egg-raisin mixture into the middle.
4. Turing the dough over with your hands, mix the ingredients until well combined and form into two or three loaves (depending on the size cookie you desire).
5. Place loaves on a parchment lined cookie sheet and press flat. Using one beaten egg, glaze the tops of the loaves.
6. Turn pan into oven and bake for 30-40 minutes.
7. Once loaves are done baking, let them cool 5-7 minutes before slicing and returning to the oven for desired hardness.
8. Enjoy!