Recipe: Chocolate raisin biscuits

Home Cooking Recipe: Chocolate raisin biscuits

Notes:

The thick chocolate taste, together with the succulent slightly sweet focus of the raisins in the middle, is delicious; and it is also very easy to do, because it does not need to be refrigerated in the refrigerator, the production process is done in one go, convenient save trouble.

Ingredients:

Steps:

  1. Home Cooking Recipe: Butter at room temperature, add brown sugar

    Butter at room temperature, add brown sugar

  2. Home Cooking Recipe: Beat with a whisk to volume and become feathery

    Beat with a whisk to volume and become feathery

  3. Home Cooking Recipe: Add the egg mixture two to three times, stir each time evenly, then add the stirring.

    Add the egg mixture two to three times, stir each time evenly, then add the stirring.

  4. Home Cooking Recipe: Sift the flour into the butter paste and mix well with a squeegee.

    Sift the flour into the butter paste and mix well with a squeegee.

  5. Home Cooking Recipe: Add chocolate beans and mix well with a squeegee

    Add chocolate beans and mix well with a squeegee

  6. Home Cooking Recipe: Add raisins

    Add raisins

  7. Home Cooking Recipe: Stir well

    Stir well

  8. Home Cooking Recipe: After rolling into a small ball, press it flat and tidy it out on the baking sheet. Note that there should be a gap in the biscuit.

    After rolling into a small ball, press it flat and tidy it out on the baking sheet. Note that there should be a gap in the biscuit.

  9. Home Cooking Recipe: Preheat the oven to 180 degrees above fire, 170 degrees under fire, middle layer, baking for about 15 minutes

    Preheat the oven to 180 degrees above fire, 170 degrees under fire, middle layer, baking for about 15 minutes

Tips:

1. soften the butter at room temperature, add brown sugar and stir into feathers; 2. Add the egg liquid in two or three times, and then add it each time after mixing evenly; 3. Add the sieved low-gluten flour and mix well with a rubber spatula; 4. Finally add chocolate crushed raisins and raisins in order; 5. Squeeze into small balls by hand, press into a sheet, put on the baking sheet, pay attention to leave a gap, so as not to expand and stick during the baking process; 6. This kind of biscuit is not too hard. Because of the addition of some raisins, it is slightly softer than the cookies. If you like hard spots, you can put the dough in a refrigerator and put it in the refrigerator for a small time. 7. The above component is 2 plates of Changdi baking plate, which can be increased or decreased according to requirements.


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