Blackcurrant Biscuits

Name: Blackcurrant Biscuits
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 95g Flour; 20g starch; 45g butter; 30g Corn oil; 40g Powdered sugar; 16g milk; 10g milk powder; 40g Blackcurrant

by Red Bean Hass

4.9 (1)

Favorite

2

Difficulty

Easy

Time

30m

Serving

2

The lesson this cookie taught me is! You can't be a fat man in one bite! To eat the blackcurrant in one bite! I actually put the whole black currant in it! As a result, the biscuits cannot be cut when they are cut! It's so ugly! Woo woo woo. . .

Ingredients

Blackcurrant Biscuits

1. Weigh all the ingredients, sift the flour, and chop the black currant! Must be chopped! Otherwise it will be like below me

2. The butter is softened at room temperature, add corn oil, and beat evenly with a whisk, no need to beat

3. Pour the milk and mix well

4. Pour in powdered sugar and mix well

5. Pour in the milk powder and mix well

6. Sift in the flour, pour in the black currant

7. Just stir evenly, do not stir in circular motions to avoid tendons

8. Put a piece of plastic wrap in the mold and pour in the mixed batter

9. Flatten, wrap in cling film, and freeze for more than an hour (if there is no mold, you can just make it into a rectangle by hand)

10. After freezing hard, take out and cut about 0.6cm thick slices, put them on the baking tray (please ignore what I made, it is so ugly and so ugly), put in the preheated oven, middle level, upper and lower fire, 165 degrees, about 20 minutes (Adjust according to your own oven), check it out in the last few minutes, so as not to paint too dark

11. Super crispy! My color is a bit darker, it feels very retro (in self-comforting)

Tips:
1. Corn oil that likes buttery taste can be replaced with butter directly, and the buttery taste will be very strong.
2. The dried black currants must be chopped!