Food: Cookie
Mixed peel protective coating   (+2, -1)  [vote for, against]

All was quiet at Clancy's Bakery. He should have been in bed, but he was on the verge of instigating a revolution in cookie cookery. This time, he was sure it would work.

He poured the syrup into the mixer and added the raisins. When they were well covered, in went the mixture of flour, fine sugar, milk powder and other ingredients that experience told him were critical to the success of the process.

Sure enough, this time the fruit developed a thin but tenacious coating. Now when he added them to the biscuit mix, none of them would be directly exposed to oven heat and burnt. Excellent. "I'll call this Raisin Shield," said Tom.
-- david_scothern, Feb 04 2008

More of a recipe, surely?

I mean, this is not so much a half-baked idea, but something that either does or doesn't work. The proof will be in the baking, not the discussion.

If you really do want to discuss it, I'm not even sure this is a problem in the first place. In my experience, the raisins have only burnt when the cookie itself is irretrievably burnt.
-- DrCurry, Feb 04 2008

It sails close to recipe, but it isn't a recipe - Tom's keeping the secret ingredients, well, secret. It's well known that you can coat fruit with, say, yoghurt or chocolate on an industrial scale. I'm proposing something a little more biscuit-like to deal with the age-long problem of carbonised raisins making your biscuits taste bitter. Once you had a suitable recipe I'm sure there's a market niche for this.

I've got some cookies in the kitchen. Some of the raisins are rather burnt, but the biscuits themselves are done to perfection (by the wife).
-- david_scothern, Feb 04 2008

Just spit it out man, and don't sugar coat it.
-- 2 fries shy of a happy meal, Feb 04 2008

Asbestos powder?
-- vincevincevince, Feb 05 2008

So, the aim is to give the raisins a heat- shield of sugar syrup? I less than 100% convinced this will work. Sugar is a pretty good conductor of heat, and I think the raisins will burn anyway.

What you need is a sort of batter in which to dip the biscuits before they go in the oven. This batter would cook rather like the biscuit dough itself so that, in effect, no raisins would be on the outside of the biscuit.
-- MaxwellBuchanan, Feb 05 2008

A batter, perhaps made of /flour, fine sugar, milk powder and other ingredients/?

I cannot but agree, although I'm dipping the raisins rather than the whole biscuit.
-- david_scothern, Feb 06 2008

random, halfbakery