Ingredients: low-gluten flour 115g, egg liquid1tablespoon (whole egg broken), 75g of butter and 60g of powdered sugar.
Production process:
1. After the butter is softened, add powdered sugar and stir well. There is no need to send it.
2. Add 1 tbsp egg liquid and mix well.
You can add some raisins or dried cranberries. If the cranberries are big, you need to chop them up first. (If there is no such step, it can be omitted).
4. Pour in low-gluten flour.
5. Stir well to form dough. Shape the dough into a cuboid with a width of about 6 cm and a height of about 4 cm by hand, and freeze it in the refrigerator until it becomes hard (about 1 hour).
6. Cut the frozen rectangular dough into small pieces about 0.7 cm thick with a knife, and then put them in a baking tray.
Baking: preheat the oven to 160℃ and put it in a baking tray. Bake the middle layer at 165 degrees for about 20 minutes until the surface is slightly golden.
Raisin cookies/butter cookies, teach you how to make delicious cookies in the oven!
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Browsing time: 2004
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Update:
20 14-0 1-06
1 1:03
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Label:
Raisin tonic wine
butter
Food composition:
200 grams of low gluten flour
80 grams of butter
50 grams of sugar
40 grams of raisins
An egg
1. Soak raisins in water
2. Soften butter in the greenhouse, add sugar and stir.
3. add eggs and continue to send.
4. Add raisins and mix well.
5. Add low-gluten flour to the dough, and don't knead it too much to avoid gluten.
6. Roll the dough into long strips with a rolling pin, wrap it with plastic wrap and put it in the refrigerator for 45 minutes. Remember it's frozen.
7. Take out the torn plastic wrap and slice it.
8. Put in a baking tray, preheat the oven, and bake at 160 degrees for 20 minutes.
Tip: cookies can only be eaten after they are cooled out of the oven! It will taste better.