Rum Grape Shortbread Cookies

Name: Rum Grape Shortbread Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 40g raisin; 10g Almond powder; 70g cream; 1 tbsp rum; 100g Low-gluten flour; 35g Powdered sugar; 1/4 teaspoon Baking powder

by COUSS

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

As the child grows up, the requirements for food are getting higher and higher. Before asking him what he wants to eat, he would say cakes, biscuits, and bread. It's different now. I often take out my dessert book and designate a few desserts for me to make. Today, this rum grape crisp is hand-picked by the guy. This biscuit is crispy and has the sweet and sour raisins and the fragrance of rum. I don’t like biscuits very much, too. (by-lamb quietly)

Ingredients

40g Raisin
10g Almond Powder
70g Cream
1 tbsp Rum
100g Low-gluten Flour
35g Powdered Sugar
1/4 teaspoon Baking Powder

Rum Grape Shortbread Cookies

1. Cut the raisins into small pieces, add rum to soak for 10 minutes into rum raisins for later use

2. After the unsalted cream is softened at room temperature, add the powdered sugar, mix it with a rubber spatula first, and then quickly beat it with a mixer until it becomes a uniform creamy paste; this step may be difficult to make when it’s cold, I just use a whisk to stir Hit evenly

3. After the unsalted cream is softened at room temperature, add the powdered sugar, mix it with a rubber spatula first, and then quickly beat it with a mixer until it becomes a uniform creamy paste; this step may be difficult to make when it’s cold, I just use a whisk to stir Hit evenly

4. Use a rubber spatula to mix into a uniform dough in irregular directions, wrap the dough in plastic wrap, and chill and relax for about 30 minutes

5. Take about 10 grams of dough and knead it into a ball by hand

6. After the oven is preheated, bake at 170°C for about 20 minutes, then continue to simmer for 10 minutes at the remaining temperature. The temperature and time depend on your own oven