A big pleasure in a small size

In the Christmas season, there are numerous biscuit variations for the cookie plate. But only a few are as delicious as these raisin crescents with aromatic STROH rum raisins. Due to the long brewing time, they develop their full taste.

Ingredients for 50 Cookies

For the STROH raisins

  • 125 g raisins
  • 90 ml STROH 80
  • 1 stick of cinnamon


Für the dough 

  • 325 g flour
  • 2 TL baking powder
  • zest of a quarter orange
  • 1 cap STROH 80
  • 175 g butter
  • 1 egg (size L)
  • 1 egg yolk (to brush the biscuits)



For the STROH raisins

  • Wash and dry the raisins.
  • Put them into a sealable glass.
  • Fill the glass with rum.
  • Add the cinnamon stick and let the raisins soak in a dark and cold place for 3 to 4 days.
  • Shake the glass once a day.

For the STROH Raisin Biscuits

  • For the dough: Put the flour and the baking powder into a bowl.
  • Add the orange zests, the butter and the egg.
  • Knead everything into the dough.
  • Add the rum raisins.
  • Put the dough into the fridge for about 30 minutes.
  • Preheat the oven to 180 degrees.
  • Shape a roll out of the dough and divide it into equal parts.
  • Roll the dough parts to tiny croissants.
  • Put them onto a baking sheet with baking paper.
  • Spread the egg yolk onto the croissants and bake them in the preheated oven at 180 degrees for 15 minutes.


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