Recipe: [i baking] Italian desert rose shortbread

Home Cooking Recipe: [i baking] Italian desert rose shortbread

Notes:

This cookie has a strange shape and looks very handmade. Because of the addition of corn flakes, the taste will be different.

Ingredients:

Steps:

  1. Home Cooking Recipe: Put the butter in a small milk pot, heat it to a small heat, then chop the dried cranberries and set aside.

    Put the butter in a small milk pot, heat it to a small heat, then chop the dried cranberries and set aside.

  2. Home Cooking Recipe: Pour the granulated sugar into an empty bowl, break into the egg, and use an electric egg beater to lighten the color.

    Pour the granulated sugar into an empty bowl, break into the egg, and use an electric egg beater to lighten the color.

  3. Home Cooking Recipe: Mix the flour and baking powder into an empty bowl, then pour the egg liquid from the previous step and mix well.

    Mix the flour and baking powder into an empty bowl, then pour the egg liquid from the previous step and mix well.

  4. Home Cooking Recipe: Then pour in the butter, dry with cranberries, and mix evenly with a spatula. 180 degree preheating oven, about 10 minutes.

    Then pour in the butter, dry with cranberries, and mix evenly with a spatula. 180 degree preheating oven, about 10 minutes.

  5. Home Cooking Recipe: Form a small round cake by hand, wrap the surface with corn flakes, sprinkle some powdered sugar (outside the raw material), and put it into the baking sheet.

    Form a small round cake by hand, wrap the surface with corn flakes, sprinkle some powdered sugar (outside the raw material), and put it into the baking sheet.

  6. Home Cooking Recipe: Put it in the oven and bake it at 180 degrees for 15 minutes until the surface is golden. Take it out and it will be soft. It will be crisp after cooling.

    Put it in the oven and bake it at 180 degrees for 15 minutes until the surface is golden. Take it out and it will be soft. It will be crisp after cooling.


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