Raisin biscuit

Raisin biscuit

Introduction:

"I saw many friends say that cranberry biscuits are super delicious. There are no cranberries at home, so I used raisins instead. The taste is the same. Ha ha, the color of raisin biscuits is a bit like Cranberry biscuits when they are dry."

Production steps:

Step 1: soften the butter, add sugar powder and stir well. It's OK to send it or not. The taste is different

Step 2: add 1 tablespoon egg liquid and stir well.

Step 3: chop the raisins (don't cut too much), put them in and stir them well

Step 4: pour in low gluten flour

Step 5: stir well to make dough. Wrap the dough with plastic wrap, shape it into a cuboid about 6cm wide and 4cm high, and put it into the refrigerator to freeze until hard (about 1 hour, freezing or not).

Step 6: cut the frozen dough into slices about 0.7cm thick with a knife. After cutting, put it into the baking tray, put it into the preheated oven and bake for about 20 minutes.

Materials required:

Low gluten flour: 115g

Butter: 75g

Egg liquid: 15ml

Powdered sugar: 60g

Raisins: 35g

Note: don't melt the butter into liquid, just press it to soften it

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet and sour