Raisin cookies

Overview

It smells so good~

Tags

• baking
• butter
• low gluten flour
• raisins
• whole egg liquid
• powdered sugar

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Soften butter, add sugar, mix well, do not beat butter.

   

3. 3 Add a spoonful of milk, the capacity of the spoon in the picture is 15ml, stir evenly.

   

4. 4 I stir it like this.

   

5. 5 Put raisins.

   

6. 6 Put in cake flour. If not, just mix plain flour + cornstarch in a ratio of 4:1. (I checked this ratio online. In the picture I mixed high-gluten flour + cornstarch) Be sure to sift! ! ! ! As for why, you will know by reading the description of the tips below. . . ◆I added a little baking powder and a little custard powder.

   

7. 7 Mix and knead into cubes. (The book says the width is 6cm and the height is 4cm. I think the size depends on personal preference). After forming, freeze in the refrigerator for 1 hour.

   

8. 8 After taking it out of the refrigerator, cut and arrange. (I also brushed a layer of egg liquid on the surface so that the remaining egg liquid would not be wasted~)

   

9. 9 Heat up and down to 165℃, middle layer, and bake for twenty minutes. (Everyone’s oven temperature is different. When baking, please pay attention to the changes of the biscuits. Just make sure the surface is golden and does not collapse)

   

10. 10 Out of the oven. It doesn’t look very pretty on the surface, but it’s still delicious after it cools! Haha, small success~