TOKYO | WASHOKU @ LIVING renewal in progress !!!

retro Raisin Sandwich Biscuit | レトロ菓子・レーズンサンド

This is a ‘retro (authentic) biscuit’ which a store near by sells now and then for as low as 250yen (about US$2.50) , not only is it cheap but it is an authentic biscuit probably popular around the late 60s or so, consequently it sells fast, I mean fast (I think to a lot of elderly people). So I’ve been contemplating whether I can remake this simple biscuit, the texture is definitely NOT a western confectionery approach but more in the line of a Japanese wagashi (Japanese confectionery).
It uses very little butter (the manufacturer actually uses shortening) combined with sugar, egg, baking soda and flour so it is a simple as it gets, sandwiched with lots of raisins.
In fact it’s quite addictive, at least in my house.

This is the original retro raisin sandwich / 内田製菓製造のレーズンサンド、、レトロ〜

I tried remaking the biscuit with a Japanese wagashi dough (Baked chestnut Manju) / 再製?復元? 栗まんじゅうの皮で作ってみました

Raisin Sandwich Biscuit

  • 100 g cake flour (sift the flour)
  • 30g egg (mix the egg)
  • 50g granulated sugar
  • 10g butter (soften)
  • 100g raisin (soak in hot water once and drain)
  • 1/4 tsp baking soda + 1/4 tsp water


  • 1/4 egg (mix the egg)
  • 1/4 tsp mirin or milk


  1. Heat Preheat oven to 300F/160C.
  2. Combine the sugar and butter until the butter dissolves (crumbly) into the sugar. Add the eggs and mix over hot water until the sugar particles dissolve completely. Add the baking soda diluted with water.
  3. Add the flour and combine to a dough. Let it rest in the refrigerator for about 20-30 minutes before rolling out.
  4. Stretch the dough into a rectangular shape, the dough thickness thin as 5mm.
  5. Spread the raisins over the half the dough and fold over, sandwiching the raisins.
  6. Glaze the top with egg liquid and bake at 160C/300F for about 17minutes on a oven tray lined with parchment paper (greasing sheet).
  7. Cool completely before cutting into 1cm strips.

Raisin Sandwich Biscuit | レトロ菓子・レーズンサンド

  • 薄力粉・・・・・・・・100g (ふるっておく)
  • 卵・・・・・・・・・ 30g (溶いておく)
  • 砂糖・・・・・・・・・50g(ふるっておく)
  • バター・・・・・・・・10g (柔らかくしておく)
  • レーズン・・・・・・・100g  (お湯に一度通しておく)
  • 重曹・・・・・・・・・小匙1/4 (重曹は水で溶いておきます)
  • 水・・・・・・・・小匙1/4


  • 卵黄・・・・・・・・1個
  • みりん・・・・・・・小匙1/4
  1. 砂糖にバターを加えてクリーム状にすり混ぜる。溶いた卵を少しずる加え混ぜ、湯煎にかけて砂糖の粒子を完全に溶かし、重曹を加え冷ましておく。
  2. 薄力粉を加えてさっくり混ぜ、ラップをして冷蔵庫で20~30分休ませる。20cm x 25cm長さに薄く伸ばし、二つ折りにてレーズンをはさむ。
  3. クッキングシートを敷いたオーブントレイで160℃ 17分やきます。
  4. 完全に冷めたら1cmに切ります。
Sign Up
A customizable subscription slide-in box to promote your newsletter
[mc4wp_form id="305"]
%d bloggers like this: