1. Put the low-gluten flour, icing sugar, baking powder and salt in a bowl and mix well, then add the softened butter.
2. Rubbed into coarse sand
3. Add milk and mix together.
4. Add raisins, knead into a dough, put it in a fresh-keeping bag and refrigerate for 30 minutes.
5. Take it out and roll it out, and then roll it out after three folds. The thickness is about 1.5cm.
6. Cut into the shape you like and put in a baking tray.
7. Brush with a layer of yogurt. Preheat at 180 degrees, about 18 minutes.
Tips:Don't knead the dough excessively, and roll it out gently when shaping it. You can also use a mold to make it into a shape you like.
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