Ingredients: 100g unsalted butter, 40g brown sugar, 15g fresh milk, 100g fine oatmeal, 70g low-gluten flour, appropriate amount of blueberries. Method: 1. Let the butter soften at room temperature, put it into a steel basin and mash it into puree, add brown sugar powder,

Mix well.

Note: I did not sift the brown sugar powder, because the brown sugar granules in the cookies are full of little surprises.

Then I reduced the amount of brown sugar by 10g compared to the original recipe. I think this is already delicious enough.

2. Add 15g of fresh milk and stir evenly.

Note: To be honest, I have done this step so many times and never mixed it completely. I think it is because it is difficult for the oil and water (cream and fresh milk) to be completely mixed. However, it does not affect the subsequent steps, and it feels almost the same.

OK 3. Add 100g of fine oatmeal and stir evenly.

4. Add 70g of sifted low-gluten flour and mix evenly, then add an appropriate amount of blueberry diced, and mix well to complete the dough.

After the dough is completed, please turn on the oven and preheat it to 180 degrees, then start the next step.

Note: Please mix the low-gluten flour well before adding the blueberries, so that the surface of the blueberries will not be filled with flour; the reason for choosing blueberries instead of raisins is that raisins can easily burst and break through the surface of the biscuit during baking.

Blueberries and cranberries (which need to be chopped a little) don't have this problem.

5. Use a spoon to scoop out an appropriate amount of dough and place it on a baking sheet lined with baking paper. Then use a spoon to flatten it and shape it into a round shape about 0.3~0.5 cm thick.

Note: The dough is quite sticky, so I use a spoon in one hand to flatten it, and then use the other hand to help gently open the cookies, which will make it easier to shape.