Ingredients Baker's % Metric/g
Bread flour 100 1000
Icing sugar 32 320
Baking powder, double acting 2.4 24
Salt .8 8
Butter, softened 44 440
Eggs 40 400
Milk 20 200
California raisins 60 600
Lemongrass 30 300



Measure raisins into a bowl and add hot water to cover; soak for 15 minutes. Drain for 5 minutes and let stand for at least 1 hour or overnight. Preheat oven to 360°F. Measure lemongrass into blender container and purée until smooth. Set aside.

Combine flour, sugar, baking powder and salt together in mixing bowl and blend with the paddle. Add butter, eggs and milk, beating well after each addition. Mix in raisins and lemongrass purée on low speed until thoroughly combined.

Turn onto lightly floured work surface and gather together; then knead gently 5 to 10 times until smooth. Roll or pat out into rectangle about 3/4-inch (20 mm) thick. Cut into wedges and arrange at least 1/2-inch apart on parchment-lined baking sheet. Bake at 360°F for about 18 minutes or until lightly browned and done.

Formulation courtesy of California Raisin