Brown Sugar Rum Oatmeal Cookies

Overview

The reason for doing this is entirely because the cereal at home is about to expire...

Soften 100g of butter at room temperature until it resembles toothpaste. If you take it out of the freezer like I did, you can cut it into small pieces to speed up softening.
Weigh 40g of brown sugar, 30g of powdered sugar and 140g of low-gluten flour and put them in an empty basin. Brown sugar usually tends to clump, so it’s best to use a food processor to grind it into fine powder because it needs to be sieved later.
Cut 40g raisins into even dices, soak in rum, and set aside.
Prepare a beaten egg. After the butter has softened, beat it at high speed, adding the egg liquid in 3 batches until smooth and fluffy.
Sift together brown sugar, powdered sugar, and flour and add to butter.
Pour 100g oatmeal
Take out the raisins and put them in
Start stirring vigorously! If it is too dry, you can add a small amount of milk as appropriate to see if it becomes sticky
With the help of a small spoon and spatula, arrange into small round cakes on the tin foil of the baking tray. It should not be too thin, just slightly thinner than the common peach cake.
degrees, bake up and down for 15 minutes. It can be roasted a bit dry, a little brown and more fragrant. After cooling, seal and store.