Soft Rum Cookies with Perfect Taste

Name: Soft Rum Cookies with Perfect Taste
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 40g High-gluten flour; 60g Low-gluten flour; 65g butter; 35g brown sugar; 20g warm water; 30g milk; 40g cranberry; 20g chocolate beans; 30ml rum; 1g salt; 2g Baking powder

by Crazy cooking father

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

As a quasi perfectionist, it is always difficult to tolerate random-shaped squeezed American biscuits, such as this time rum dried soft cookies. The original production method is very random, just use a spoon to smooth the squeezed batter. The flavor is rich, the taste is soft and the taste is more I like the crispy cookies. It's just that the shapes made by traditional methods are very random, with different sizes and shapes, which really drives me crazy. So I thought of a way and tried again. With a simple gadget, I could make finished products of the same size and shape, which successfully cured my obsessive-compulsive disorder. If you are an obsessive-compulsive disorder like me, come in and see this simple tip.

Soft Rum Cookies with Perfect Taste

1. Chop cranberries, add rum and soak for 15 minutes;

Soft Rum Cookies with Perfect Taste recipe

2. Melt brown sugar and salt with warm water, add to softened butter, beat with a whisk;

3. Pour the cranberry, rum and milk into the butter paste, do not stir;

4. Mix baking powder and low-gluten flour and high-gluten flour evenly, sieve and add to the butter paste;

5. Use a spatula to cut and mix into a uniform batter (you can stir more if you like a strong taste);

6. Put the mixed batter into the piping bag, spread the tin foil on the baking pan, open the front of the piping bag, put the round mold on the baking pan, and squeeze the batter inside;

7. Dip a spoon with some oil, flatten the surface of the squeezed batter and fill the entire circular mold, slowly lift the mold, and complete the production of all the biscuit blanks in the same way;

8. Preheat the oven to 180 degrees, put the baking tray in the middle of the oven and bake for 15 minutes until the surface of the biscuits slightly changes color.

Tips:
Tips:
I like the taste of rum very much, so I put more, you can put less or don't put the ones you don't like, but in order to balance the humidity of the dough, you need to use the same amount of milk or water instead;
When using a round biscuit mold, also apply some odorless vegetable oil on the inner ring to prevent adhesion. Of course, if you don’t mind the shape, you can also use this method. As long as the formula is the same, you can get a soft cookie with perfect taste;
The baking tray must be covered with tin foil or greased paper, otherwise it will easily stick to the bottom. The soft cookies that have just been baked are fragile. It is recommended to take them out of the tin foil after they have cooled completely to keep the cookies intact.