Blueberry Shortbread Cookies

Name: Blueberry Shortbread Cookies
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g blueberry; 160g Low-gluten flour; 100g butter; 50g Powdered sugar; 30g milk; 2 pcs yolk; Some rum

by Leisurely

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Today is Thanksgiving. I am grateful for everyone I meet in my life. You may be my family, maybe a friend, maybe just a fate, maybe you have never seen it so far, and you have to be grateful. It is everyone with love. And tolerance form the bits and pieces of my life. I am grateful for the charm of this world, grateful for your existence, grateful for our acquaintance, and happy Thanksgiving!
Our Ning Xiaozhu likes desserts. I made this blueberry shortcake as a gift for Thanksgiving. . "

Ingredients

80g Blueberry
160g Low-gluten Flour
100g Butter
50g Powdered Sugar
30g Milk
2 pcs Yolk
Some Rum

Blueberry Shortbread Cookies

1. Prepare the ingredients, soak the blueberries with rum, dry and chop, and beat the egg yolks.

2. The butter softens.

3. Stir the powdered sugar into the butter in portions.

4. Add the egg yolk in batches.

5. Milk should also be added in portions.

6. Finally, add blueberry berries and mix well.

7. Make a uniform dough, flatten it, and place it in a baking tray.

8. Preheat the oven, brush the biscuits with egg wash, and put them in the oven. Bake at 160 degrees for 20 minutes.

9. After baking, let it sit in the oven for 5 minutes before taking it out.

10. Cool to room temperature and it's ok.

11. Fragrant blueberry shortbread cookies

Tips:
The baking time and temperature here are not absolute. The size and power of the oven are different. The baking time and temperature need to be adjusted. Observe while baking, which varies from oven to oven.