1. Prepare ingredients.
2. Continue to soak the raisins in rum or fruit wine, just like the grape soufflé biscuit.
3. Add egg liquid to vegetable oil.
4. Add brown sugar.
5. Add white granulated sugar and stir well, but don't beat the bubbles, set aside.
6. In another bowl, mix flour, oatmeal, raisins (drained), baking powder, baking soda, and cinnamon.
7. After mixing well, add the previous liquid mixture.
8. Stir evenly with a rubber spatula to form a moist batter.
9. Moisten your hands with vegetable oil, squeeze a small lump of dough, and round it.
10. Place it on the baking sheet and flatten the dough slightly.
11. Put it in the preheated oven at 170°C and heat up and down for 18-20 minutes.
Tips:1. The batter of this biscuit is super sticky, so you must apply vegetable oil on your hands before operating it. It is best not to dry the flour. I have tried 27. It is not convenient without vegetable oil.
2. If you don't have baking soda, you can replace it with the same amount of baking powder. However, the surface of the baked biscuits is easy to crack.
3. The freshly baked biscuits are slightly soft inside. If you press them flat, they will be more crispy. It depends on your personal taste.
4. After the biscuits are cooled, they will naturally become crispy. The old rule is that if the biscuits are still soft after being cold, it proves that the baking time is not enough, so adjust it next time~
5. After sealing, take it out and eat anytime~
I wish everyone a good appetite~ see you next time~~
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