|Low-gluten flour||350 grams|
|Powdered sugar||100 g|
|California Raisins||200 g|
The butter softens at room temperature until the finger can easily poke the hole.
Add the powdered sugar to the butter and mix evenly with a spatula
Add half of the egg mixture and mix evenly with the egg beater
Add the other half of the egg mixture and mix well. Remember not to over-spray and evenly!
Add the sifted low-gluten flour and the raisins broken with the cooking machine, and stir them evenly with a spatula.
Put on the gloves and mix them a few times. Evenly, don't overdo it.
It is divided into 3 parts on average, wrapped in baking paper, and fixed in the freezer in the refrigerator for 1 hour. It is cut into 1 cm thick slices. (The aunt does not have a cookie mold. It is wrapped with baking paper and is shaped by hand. The cut biscuit is long. 5 cm, width 3 cm) for your reference.
Discharge into the baking tray and leave enough space between each biscuit
Preheat the oven to 170 degrees above and below, and bake the middle layer for about 18 minutes. Bake until the surface is slightly browned.
It’s normal to have some softness when the biscuits are just baked. After being baked, they are transferred to the grill. After cooling, they are crispy.
Crisp and soft, sweet with a little bit of acid, better than your cranberry cookies?
Attach raisin picture