Raisin Butter Cookies
Overview
I haven’t baked cookies for a long time. Three years is not long enough. . . If I hadn’t come back to Europe and felt lonely again, I probably wouldn’t have entered the kitchen. This biscuit is actually an upgraded version of butter biscuits. Why do you add grapes? If you like, you can add other ingredients, such as cranberries, sesame seeds, walnuts, etc. Jo thinks there is no problem at all! Because I don’t have an electric egg beater on hand, the baking I can do is limited. Of course, butter cookies are not an issue. It’s such a simple basic baking!
Tags
Ingredients
Steps
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Ingredients family portrait
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Soak the raisins for more than half an hour in advance, drain them and set aside. It is said to prevent them from being burned.
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Melt butter over water.
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Add powdered sugar and mix well.
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After cooling slightly, add the whole egg liquid and mix well.
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Add raisins.
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Mix with cake flour.
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Knead the dough and shape into a long loaf, chill in the freezer for about an hour. Because Jo doesn’t have basic skills and the plastic surgery is too ugly, I won’t post the picture.
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Take out the frozen dough and cut into thin slices. It's really ugly. . . Because Ji eats it alone, the biscuits are made smaller. After preheating the oven, bake at 165 degrees for 15-20 minutes. It is recommended to take it out in the middle and turn it over!
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The finished picture was naturally made with a mirrorless lens. Although it was a little cracked and not very pretty, it was indeed extremely crunchy and delicious. It was delicious!
