raisin butter cookies
By VicentaLakin
it's been a long time, three years, long enough. if it hadn't been for europe again, i wouldn't be in the kitchen. this cookie is an upgraded version of butter cookies and grapes, and if you want, you can add other ingredients, cranberry specs or anything. because there's an electric omelet on hand, there's only so much to bake, and of course butter cookies are too simple to bake
Recipe Recommendations
- low-gluten flour 100 grams
- butter 50 grams
- powdered sugar 40 grams
- raisins appropriate amount
- whole egg liquid appropriate amount
- sweetening
- roast
- an hour
- simple
Steps for raisin butter cookies
1
For the whole family
2
The pre-drying of the raisins for more than half an hour, with the residual asphalting, is said to prevent roasting。
3
The butter melts。
4
Add sugar powder evenly。
5
A little cooling and full egg fusion。
6
Join the raisins。
7
Mixed with low powder。
8
the noodles were rubbed into long stripes and the freezer room was frozen for about an hour. because of the lack of basic skills, the plastics are too ugly to show。
9
take out the frozen noodle and cut it into thin pieces. it's ugly. because ji eats alone, the cookies are smaller. the preheat oven is followed by a top and bottom 165 degrees 15-20 minutes. it's time to get out of the middle
10
The finished map is naturally to be done with a micro list, although it's a bit broken, not very good, and it's really very soft and deliciousraisin butter cookies Make Tips
The beaten egg here is basically used to control the moisture of the dough. Jo didn't measure it; just a tiny bit is enough—you don't even need a whole egg! Also, Jo got greedy and added too many raisins, so the cookies cracked when they came out of the oven. Next time, consider reducing the amount and chopping up the raisins!