raisin cookies

1

Quantified raw materials, raisins cut with knives。

2

When the butter is softened, sugar powder is added, and the mix is even and does not need to be passed。

3

Add a big spoon of egg fluid and mix it evenly。

4

Down into the raisins。

5

pour low-banded flour, mix it evenly, and become noodles. (at this point, the face is wet enough to put a sheet of oil on the board) the face is formed by hand into a rectangular body of approximately 5 cm wide, approximately 4 cm tall, and is frozen to hard in the fridge (about 1 hour)。

6

frozen rectangles cut to about 0.7 cm thick with a knife。

7

Sliced noodles into the grill。

8

The oven is preheated (5-10 minutes preheat) with a fire up and down, 165 degrees, mid-level, about 20 minutes to the surface of gold。

1. These cookies do not require creaming butter and use a small amount of eggs, so there is no need to worry about incomplete emulsification between the butter and eggs, resulting in a high success rate. 2. Every oven is different, so it is best to stay by the oven during the last few minutes of baking and carefully observe the browning of the cookies. Once they are baked to perfection, take them out immediately. 3. Try to keep the cookie size as consistent as possible to avoid having some cookies baked while others remain undercooked.