Raisin Goat Milk Crisp

Raisin Goat Milk Crisp

1. Cut butter into small pieces and soften at room temperature

2. Add fine sugar and beat slightly with a whisk

3. Add the egg mixture in two batches, and use a whisk to mix well each time

4. Add honey and beat evenly with a whisk

5. Sift in low-gluten flour

6. Put the milk powder in, cut and mix with a spatula

7. Wash the raisins in advance, use kitchen paper to absorb the moisture, put them in and cut and mix them into dough

8. Put the dough on the greased paper, spread a layer of greased paper on the surface, and roll it evenly with a rolling pin

9. Use an oval mousse ring to press out the shape. If you are worried that the dough is too soft to handle, you can put it in the refrigerator for a while

10. Transfer the biscuit base to a baking tray lined with greased paper

11. Brush a layer of whole egg liquid on the surface of the biscuit base

12. Set the upper and lower fire of the oven to 160 degrees, and bake for about 20 minutes.

Tips:

1. The thickness and size of the biscuits will be different. The baking temperature and time should be adjusted according to the temper of the oven.
2. Don't over-spend the butter, otherwise the biscuits will expand too much if they are too crisp.