By Chef Rohani Jelani
To make filling, place California Raisins in a small bowl and pour 1 cup boiling water over them. Cover and set aside for 10 minutes for the raisins to plump up. Pour water away, transfer raisins into an electric blender and blend into a fine paste. Transfer to a small pan, add sugar and cook until the filling is thick and a little sticky. Cool filling on a plate and form into small balls about 6 g each (you will get approximately 35 pieces).
To make pastry, beat butter, ghee and orange rind together with an electric beater until creamy. Gradually add icing sugar, a tablespoon at a time, beating on medium speed until mixture is light and fluffy. Fold in the flour in 3 batches with a wooden spoon - mixing just enough to combine. Do not beat the mixture at this stage. Divide pastry into small balls (of around 17 g each). You will get around 35 balls.
Flatten each ball of pastry and fill with California Raisin filling. Pinch to enclose completely and shape into a small ball or oval shape. Decorate pastry by pinching with a pastry crimper. Alternatively, press the filled pastry into a decorative mould that has been lightly floured (Small bahulu moulds also work well). Tap mould gently to dislodge pastry and arrange on a paper-lined baking tray.
Chill shaped cookies in the refrigerator for 15 to 20 minutes before baking in a pre-heated over (150°C) for 20 to 25 minutes. The cookies are done when they are very lightly coloured - they should not be baked to a "golden brown". Leave cookies to firm up on the tray for 10 minutes before arranging them onto a wire rack to cool. Sift a little icing sugar lightly over them before storing in an airtight container.
Servings 0