Welsh biscuits

Ingredients:

• 2 cups premium flour
• 3/4 cup sugar + extra for sprinkling
• 2.5 tsp baking powder
• 1 teaspoon finely grated orange zest
• 1 teaspoon freshly grated nutmeg
• 0.5 tsp fine salt
• 110g unsalted butter, chilled and diced, plus extra for frying
• 3/4 cup dark raisins
• 2 large eggs, lightly beaten
• 2-3 tablespoons of sour milk or kefir
• Melted butter

Preparation:

1. In a medium bowl, whisk together the flour, sugar, baking powder, zest, nutmeg, and salt. Rub in the butter with your fingertips until the mixture resembles sand. Stir in the raisins.
2. Beat the eggs with 2 tablespoons of sour milk. Stir into the flour mixture to form a rough dough, adding more sour milk if the dough is dry. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
3. Roll out the dough on a floured work surface to a thickness of 0.5 cm. Cut out circles with a diameter of 5-7 cm.
4. Heat a frying pan over medium-low heat. Brush the pan with butter. Fry the cookies until dark golden brown, 4-5 minutes per side. Transfer to a wire rack, sprinkle with sugar, and let cool. Store in a tightly sealed cookie jar.