Butter cookies
Overview
This biscuit is made based on Junzhi’s cranberry biscuit. I forgot to buy dried fruit, so I omitted it. It is very crunchy and has a great buttery flavor~~
Tags
Ingredients
Steps
-
From left to right, they are sifted low-gluten flour, softened unsalted butter, egg liquid (that is, whole eggs beaten, the size is the same as what you usually buy, about 50 grams), and powdered sugar. In order to save time and not have to wash so many utensils, the egg liquid and powdered sugar are all in disposable packaging (it is not environmentally friendly, hehe~~)
-
Add icing sugar to softened unsalted butter and mix well. Also to save trouble, I didn’t use a whisk and used chopsticks^_^!!
-
Add egg liquid and mix well
-
Add sifted low-gluten flour and continue to mix
-
After adding low-gluten flour, I found that two chopsticks were not strong enough, so I decisively added 4 chopsticks. It seems that I still can’t save
-
After mixing well, wrap it in plastic wrap and make it into a rectangular shape of 3cm*4cm
-
Put it in the freezer of the refrigerator and let it sit for an hour (so you can cut it with a knife), then cut it into small pieces. I cut it into 0.6CM thickness, about 54 pieces
-
Put oiled paper on it, cut it evenly and put it on the baking sheet. Preheat the oven to 165 degrees and leave it on the middle layer for about 20 minutes. When you see the surface is golden, it’s ready to be baked
-
As for the baking effect, the temperatures of the four heating tubes of my oven are different, and the baking effect is not uniform enough. It seems that it is going to be ruined again`~_~
-
brothers and sisters ^_^
