A Baldur’s Gate 3 topic that has come up multiple times with friends is, “was money tight when reaching Act 3?”. Jeff and I never had an issue with money during our playthrough, while a good number of our friends said they struggled a bit with money. I think the major reason for that is Jeff will pick up every item worth anything that is not nailed down. There were many times that he would go through each of the merchants and sell as much stuff as he could whenever they resupplied their cash totals. An item that I think a lot of people skip when picking stuff up is all the art laying around. Those items are so light and sell at a pretty hefty price. It pays to be an art thief!
Since we are already picking most items up during our adventures, every piece of food ends up in our treasure coffers. The amount of food that we collected in our adventures was probably enough for 3 full playthroughs of the game. One of the earliest items that we found were these biscuits. Sure, we had to kill a few bandits and steal them from their pockets, but it was worth it. Looking at the image and the description these immediately reminded me of oatmeal raisin cookies (or biscuits).
The most important part of this is making sure you let the raisins soak in some alcohol overnight. I liked the combination of bourbon and amaretto but you can swap it to your favorite flavored liquor. If you don’t want to use any alcohol, you can replace it with warm water and let it rest for just 30 minutes before draining. I find that hydrating the raisins makes for much more flavorful cookies. On top of the soaked raisins, the brown butter takes these cookies to the next level. I really enjoyed this batch I made and could not stop eating them. If I didn’t share these with neighbors and friends I think I would have eaten all of them on my own.
8 oz raisins
¾ cup bourbon
¼ cup amaretto
1 cup unsalted butter
1 ¼ cup dark brown sugar
½ cup white sugar
1 egg
1 egg yolk
1 tbsp vanilla extract
1 cup bread flour
1 cup all-purpose flour
1 tsp ground cinnamon
½ tsp ground cardamom
½ tsp nutmeg
1 ½ tsp baking powder
1 tsp kosher salt
2 cups whole old fashioned rolled oats
Combine the bourbon and amaretto in an airtight container. Add the raisins and soak for 8 hours or overnight. Drain the next day and discard the liquid.
Melt the butter in a saucepan over medium heat. Cook while occasionally swirling the butter until it becomes golden brown, about 10 minutes. Pour the butter into the bowl of a stand mixer and let it cool.
Add the dark brown sugar, and white sugar and mix. Add the whole egg, egg yolk, and vanilla extract. Scrape the sides and bottom of the bowl as needed.
In a small bowl, combine the bread flour, all-purpose flour, cinnamon, cardamom, nutmeg, baking powder, salt, and oats. Slowly mix into the wet ingredients until well combined. Fold in the raisins.
Place parchment paper on a baking sheet. Split the dough into 60 gram sized dough balls and place on the parchment paper. Cover with plastic wrap and let rest in the refrigerator for at least 1 hour, up to a max of 2 days.
Preheat oven to 375°F. Cover a baking sheet with parchment paper and nonstick spray. Place the cookies on the prepared baking sheet with 2-inches of space between each. Bake for 10 to 12 minutes, rotating the pan once during baking. Allow to cool completely.
Raisin Biscuits
Ingredients
- 8 oz raisins
- ¾ cup bourbon
- ¼ cup amaretto
- 1 cup unsalted butter
- 1 ¼ cup dark brown sugar
- ½ cup white sugar
- 1 egg
- 1 egg yolk
- 1 tbsp vanilla extract
- 1 cup bread flour
- 1 cup all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp nutmeg
- 1 ½ tsp baking powder
- 1 tsp kosher salt
- 2 cups whole old fashioned rolled oats
Instructions
- Combine the bourbon and amaretto in an airtight container. Add the raisins and soak for 8 hours or overnight. Drain the next day and discard the liquid.
- Melt the butter in a saucepan over medium heat. Cook while occasionally swirling the butter until it becomes golden brown, about 10 minutes. Pour the butter into the bowl of a stand mixer and let it cool.
- Add the dark brown sugar, and white sugar and mix. Add the whole egg, egg yolk, and vanilla extract. Scrape the sides and bottom of the bowl as needed.
- In a small bowl, combine the bread flour, all-purpose flour, cinnamon, cardamom, nutmeg, baking powder, salt, and oats. Slowly mix into the wet ingredients until well combined. Fold in the raisins.
- Place parchment paper on a baking sheet. Split the dough into 60 gram sized dough balls and place on the parchment paper. Cover with plastic wrap and let rest in the refrigerator for at least 1 hour, up to a max of 2 days.
- Preheat oven to 375°F. Cover a baking sheet with parchment paper and nonstick spray. Place the cookies on the prepared baking sheet with 2-inches of space between each. Bake for 10 to 12 minutes, rotating the pan once during baking. Allow to cool completely.