Black Cherry Soft Cookies

Name: Black Cherry Soft Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 65g butter; 30g brown sugar; 10g Caster sugar; 40g Canned black cherry syrup; 12 pieces Canned black cherries; 30ml Brandy; 2.5ml Baking powder

by Junzhi

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Cookies, in the traditional impression, have always been crispy. But now, thanks to the indiscriminate bombing of advertisements for a certain brand of biscuits, "soft cookies" with a soft taste are becoming more and more popular. Therefore, it is not surprising that soft cookies, which look very special, exist. In the final analysis, the main reason why soft cookies are "soft" is moisture. The cake is full of moisture, so it tastes very soft. There is very little moisture in the biscuits. This part of the moisture is easy to be dried during baking, so it tastes crispy or hard. I believe most people have this experience: if the cake is baked for too long, the sides of the cake will become dry and similar to biscuits. The biscuits didn't have enough time to bake, and they were soft and not crunchy after cooling.

Ingredients

Black Cherry Soft Cookies

1. Take out 12 canned black cherries and drain them. Use a paper towel to dry the surface of the water, and then cut them into soy-sized pieces. Put the black cherry pieces into a small bowl, pour 30ML of brandy (the brandy can be covered with black cherries), soak for half an hour

2. After the butter is softened, add brown sugar and fine sugar, whip into a feather shape with a whisk, drain the soaked cherries, and pour 1 tablespoon (15ML) of brandy soaked in cherries into the butter

3. Whisk evenly with a whisk. The state of the beaten butter is as shown in the picture. Mix low-gluten flour and baking powder through a sieve (do not sift directly into the butter)

4. If you use canned black cherries, weigh out 40 grams of canned syrup. If using fresh black cherries, add water to the filtered black cherry juice to make the weight reach 40 grams

5. Pour 1 and a half of the sugar water into the butter without stirring. Then pour in 1 and a half of the sifted flour, mix well with a rubber spatula to form a batter, continue to pour in the remaining half of the sugar water and flour, mix again to form a batter, pour in the chopped cherries

6. Mix well with a rubber spatula and the cookie batter is ready

7. Put the batter into the piping bag, squeeze a round batter of the same size on the baking tray, after the back of the spoon is dipped in water, gently flatten the batter, then put it in the preheated 180 degree oven and bake for 10-12 minutes , Until the biscuit is fully expanded and slightly colored, you can take it out (the back of the spoon is dipped in water and then press the batter, the batter will not stick to the spoon)

Tips:
1. Black cherries, also called black cherries, are very juicy and sweet. They are very popular. In addition to making biscuits, it is also an essential material for making Black Forest cakes;
2. Black cherries can also be replaced with red cherries, apples, yellow peaches and other fruits to make soft cookies with other flavors;
3. The baking time should not be too long, because the characteristic of soft cookies lies in their "softness". If they are over-baked, the moisture in the biscuits will be dried, and they will naturally not be soft when they are eaten;
4. After the biscuits are baked and cooled, sealed and preserved. Especially in a relatively dry climate, it must be sealed, otherwise the biscuits will become dry and hard.