Raisin Biscuits

Servings: cookies

1/2 batch graham cracker dough
Egg wash (1 egg lightly beaten with 1 tsp water) for brushing dough, inside and out
1 cup 140g chopped raisins or other dried fruit

Preheat the oven to 350°F / 175°C. Line a baking sheet with parchment paper.
On a lightly floured surface, using a rolling pin, roll the graham cracker dough out to a rectangle 9 by 11 inches / 23 by 28cm and about 1/8 inch / 3mm thick. Brush it lightly with the egg wash. Spread the chopped raisins over half the length of the dough. Fold the other half of the dough over the raisins. Roll the raisin-filled dough to be as thin as possible, trying to get it back to the 9 by 11-inch / 23 by 28cm rectangle. Some of the raisins will poke through the dough.
Cut the dough using a pizza cutter down the center lengthwise. Then cut into six equal sections along the width, to create twelve rectangles.
Arrange the pieces evenly on the prepared baking sheet so they have room to expand slightly. Brush with more egg wash.
Bake in the middle of the oven for 18 to 20 minutes, until golden brown.
Allow to cool completely before enjoying.