Sultana Raisin Tea Buscuits

Ingredients used:

* All purpose flour (280 grams)
*White sugar (25 grams)
*Baking powder (12 grams)
*Fine salt (3 grams)
*Cold Unsalted Butter (115 grams)
* Cashew milk (175 grams), with 1 gram of lemon juice
**Smaller quanities (roughly 10 grams) of cashew milk were added to ensure a more moistened dough**
* Sultana raisins (100 grams)
* Small amounts of egg wash

Ingredients and steps in the recipe were provided by: Gemini AI

All of the dry ingredients were added and whisked into one bowel. The unsalted butter was added to the bowl and chopped into smaller pieces, before being frozen for 15 minutes, added into the dry bowel, and crumpled further into the size of a coarse meal. The sultana raisins (with 5 grams of flour mixed onto them) were added to the dry ingredients with the butter next. Then, the milk (with tiny amounts of lemon juice) was added next. The initial mixing was insufficient, so the extra milk was added to make sure the dough was not too dry. The dough was then gently patted, onto a lightly floured surface, to about a 1 inch thickness. Using a measured cutter, I portioned the biscuits - cutting most of them into rectangular shapes, with a few others into irregular shapes. Each doughy biscuit was 80 to 87 grams in mass. Lastly, I cracked one egg open, and used some for an egg wash on the surface of each biscuit.

The oven was preheated at 425 degrees F - with which the biscuits were baked for 16 minutes total, with at least some browning on top.