Blueberry cookies
By VicentaLakin
I'm so proud to be home with wild blueberries, and we didn't know it was such a good food since we were kids. The different tastes of wild blueberries and farming are extremely acidic and dry with sugar and honey, and the sweet taste of sour sour sweet is so great that my little baby, who particularly loves blueberries, can slow down memory decline and prevent heart disease. Daily health news stories in the United States, and recent studies have added to the reputation of super fruit, with more blueberries or green drinks to help prevent colon cancer. So blueberries are a gift from nature
Recipe Recommendations
- low-gluten flour 115 grams
- whole egg liquid 1 tablespoon
- butter 75 grams
- powdered sugar 60 grams
- blueberry dried fruit 35 grams
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Blueberry cookies
1
Material Chart
2
Soft butter mixed with sugar powder。
3
Put the whole egg fluid in flat。
4
Put it in blueberry dry evenly。
5
It's sifted with low-banded flour。
6
(b) Low-banded flour and butter, evenly mixed into cylinders, covered with protective membranes, and placed in freezer。
7
Frozen cookie face, sliced in thick, about 0.5 cm, placed in a preheated oven of 160 degrees for about 20 minutes, with yellow as the surface colour。