Shredded raisin biscuit

The practice of shredded raisin biscuit


Low-gluten flour150g
Unsalted butter60g
milk powder15

The practice of 'shredded raisin biscuit'

  1. Softened butter is added to the powdered sugar to make it feathery

  2. Eggs are scattered and slowly added to the butter and beaten evenly.

  3. Add the sifted powder, stir it with a spatula until no granules, add coconut and raisins (do not stir too much)

  4. Divide the dough into small pieces, place the oil on the baking sheet, and gently flatten the fingers.

  5. Put in an oven that has been preheated to 170 degrees, bake for 18-20 minutes, and serve after cooling.


The raisins are soaked in rum beforehand, or steamed to prevent too much popping and to add flavor. Baking temperature, time adjusted according to your own oven