Blueberry Cookies

Name: Blueberry Cookies
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 40g Dried blueberries; 60g butter; 50g Powdered sugar; 30g egg; 1g salt

by sourcehe

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

5

Dried blueberries, grade A blueberries from a fruit farm in Michigan, USA, use advanced technology to retain the natural flavor and nutritional value of blueberries. Using dried blueberry fruit to make biscuits is very delicious, ---- today I made blueberry cookies, which do not contain any additives such as baking powder. They are absolutely natural and absolutely delicious.

Ingredients

Blueberry Cookies

1. Slice butter and soften at room temperature;

2. Add powdered sugar and mix well; PS: No need to whip butter.

3. Add 20 grams of eggs and mix well;

4. Brush low-gluten flour, add and mix well;

5. Add dried blueberries, salt and mix well;

6. Knead into a smooth dough;

7. Roll it into a 2 cm thick dough sheet, wrap it in plastic wrap, and put it in fresh-keeping and freeze for 1 hour;

8. Take out the dough and press out the cake embryo with a biscuit model;

9. Place the baking pan with silicone oil baking paper and put in the cake embryo; PS: The pressed cake embryo should be put into the oven quickly;

10. Preheat the oven, fire up and down, middle level, 180 degrees, 20 minutes. PS: Each oven is different, the size of the dough is different, and the temperature and time are slightly different.

Tips:
1. The noodles are frozen in the refrigerator, not refrigerated;
2. The finished cake should be put into the oven immediately, and the cake should not be melted;
3. The butter does not need to be sent;
4. Each oven is different, the size of the cake embryo is different, and the temperature and time are slightly different.