1. Raw material collection
2. Dry the grapes and soak them in water for half an hour
3. Drain the water and set aside. The soaked raisins will not burn when baked.
4. The butter is softened and beaten until smooth
5. Add pure powdered sugar and mix well. No need to pass.
6. Add egg mixture and mix well
7. Add raisins and mix well
8. Sift in low powder
9. Stir to form a dough
10. Arrange the dough into a rectangular shape and put it in the freezer of the refrigerator to freeze until hard. It takes about 45 minutes
11. Cut the frozen dough into slices about 7 mm thick with a knife
12. Place the biscuit dough on a baking tray lined with tin foil or greased paper. Don’t put them too close to avoid sticking together during baking.
13. Middle layer, fire up and down, 165 degrees, about 20 minutes, until the surface color is slightly golden
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