An easy recipe for raisin butter sandwiches using just 5 ingredients. Using store-bought biscuits makes it simple to enjoy a professional taste at home. The rich butter cream and rum-infused raisins create an exquisite harmony for a luxurious flavor. With a simple process of mixing and sandwiching, elevate your snack time.
Ingredients
Main Ingredients (12 sandwiches)
- Biscuits 24 pieces
- White Chocolate 40g
- Unsalted Butter 60g
- Raisins 40g
Seasonings
- Cooking Sake (Rice Wine) 1.5 tbsp
Steps
- Place 40g of raisins in a bowl, pour in hot water (around 50°C / 122°F), stir gently, and let sit for 5 minutes. Drain the water and thoroughly pat dry with paper towels. Return to the bowl, add 1.5 tbsp of Cooking Sake (Rice Wine), mix well, cover tightly with plastic wrap, and refrigerate for 1 hour to soak. After soaking, drain any remaining Cooking Sake (Rice Wine) using a sieve. (Key Tip!) Raisins can sometimes be coated with vegetable oil, so blanch them once to remove the oil. (Key Tip!) Ensure the raisins are well-drained of their Cooking Sake (Rice Wine) before mixing with the butter.
- Finely break 40g of white chocolate into a heatproof bowl. Microwave at 600W for 1 minute until melted. Stir with a rubber spatula until smooth. (Key Tip!) Allow the melted white chocolate to cool to room temperature before mixing with the butter. If added while hot, the butter will melt.
- Place 60g of unsalted butter, softened to room temperature, in a bowl and knead with a rubber spatula until smooth. (Key Tip!) If the butter is cold, lightly warm it in the microwave for about 10 seconds, but be careful not to overheat, as it may become too soft to return to its original consistency.
- Add the cooled melted white chocolate to the kneaded butter and mix quickly. Switch to a whisk and mix thoroughly. Add the drained raisins and mix.
- If the prepared raisin butter mixture is too loose, cover with plastic wrap and chill in the refrigerator for about 20 minutes. Once chilled and firmed up, mix again thoroughly to a consistency that is easy to pipe. (Key Tip!) The butter's consistency can vary depending on the ambient temperature. If it's too loose, chill it in the refrigerator to adjust. If it becomes too hard, let it sit at room temperature for a short while.
- Prepare a piping bag without a tip and fill it with the raisin butter. Cut the opening of the piping bag to a size that will allow the raisins to pass through.
- Pipe the raisin butter onto 24 biscuits. Place another biscuit on top to sandwich them, making a total of 12 sandwiches. (Key Tip!) If the raisin butter becomes too soft while piping, chill it in the refrigerator before continuing. If it becomes too soft while you're eating, it's best to chill it in the refrigerator before consuming.
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