raisin sandwich biscuits
The raisin sandwich in this biscuit can be replaced with various dried fruits. Because the nuts are not suitable for soaking them in rum, I feel that this dried fruit is extremely delicious. It is crispy and sweet and sour. You can still taste the clear and faint fruity flavor of rum in the biscuit with almond powder. It is so delicious ~\(丨 丨)/~ This is the first time I made raisins at home, so I used this first. The second time I bought the dried cranberries and the ones made were super delicious ~~~~~~ But the dried fruits had to be soaked in rum for a while before kneading them. Although the ones with the aroma of wine were more delicious, I would rather not soak them with children at home. The taste of rum is still quite strong.
Recipe Recommendations
- low powder 200 grams
- powdered sugar 100 grams
- almond powder 40 grams
- butter 140 grams
- baking powder 1/2 teaspoon
- vanilla extract 1/2 teaspoon
- raisins appropriate amount
- dried cranberries appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for raisin sandwich biscuits
1
Wash the raisins with clean water first, and then pour in rum, determined if they can pass the raisins. I only need to put 3-4 raisins in one. Don't put too much in it, or the cookies will be punctured later. The amount of all these materials can make about 20 cookies.
2
This way you can finish the raisins, and then set aside to soak for an hour or two.
3
Prepare two sheets of kitchen paper and lay them out.
4
Lay the pickled raisins flat on paper.
5
Cover it with a piece of paper and dry it.
6
Dry the raisins with moisture.
7
Then place it in a bowl for later use.
8
The butter softens at room temperature, but now the dust in the house is often warm. The butter will soften after a while, faster than in summer.
9
Pour 100 grams of powdered sugar into a butter bowl.
10
Mix the powdered sugar and butter with a rubber spatula.
11
Pour in the egg white liquid in one go without stirring.
12
Add 1/2 teaspoon of vanilla essence, or add more as appropriate.
13
Use an electric egg beater to quickly stir well and beat well.
14
The batter should be so smooth and shiny after being beaten.
15
Mix the baking powder and low flour and sieve.
16
Don't stir the sifted flour first, then add the almond powder.
17
Use a rubber spatula to mix evenly.
18
Put the evenly mixed batter into a crisper bag and refrigerate for half an hour.
19
Take out the refrigerated batter and take 15 grams of batter first.
20
Make a small nest like this and put raisins in the middle.
21
Then seal the mouth and gently rub it round.
22
All the batter is made into small sandwich balls in this way; preheat the oven at 175 degrees for 25 minutes. I put it in the middle and lower layers of the oven. The surface of this biscuit is light and beautiful, so be careful not to bake the biscuit. The color of the surface is deep.
23
The biscuits are baked and the raisin sandwich is ready.
24
The dried cranberries are made the same, except that I finally sprinkled a layer of coconut on the surface of the biscuit. After baking, it is quite fragrant. The dried cranberries are also soaked in rum for at least an hour in advance.
25
Dry the soaked dried fruits.
26
Wrap the dough with dried fruits first, rub it into small balls, sprinkle with a layer of mashed coconut on top, and then proceed with the same steps as with raisins.
27
Sprinkle with mashed coconut is more fragrant, but because the mashed coconut is baked until golden brown, the cookies take a little longer to bake.