You Can’t Stop Eating---sweet Crispy Raisin Fingerbread
1.
The ingredients are prepared as follows: the butter is softened, the flour is sifted, the eggs are beaten for later use, the raisins are soaked in white wine for more than 3 hours and then the water is absorbed with kitchen paper
2.
Beat the softened butter with a whisk until smooth and white
3.
Add the powdered sugar in three times, each time it needs to be completely melted and the butter is fully fused
4.
Add the eggs in three more portions, each time it must be fully fused with the butter, and finally add salt and mix well
5.
Pour in the sifted flour, stir until there is no dry powder, then pour in the soaked raisins
6.
Stir gently to form a dough
7.
Divide the dough into two portions and place it in the fresh-keeping tape, roll it into a rectangular shape, and put it in the refrigerator to freeze for about 2 hours
8.
Preheat the oven at 190 degrees, cut the frozen biscuit slices into strips with a sharp knife, put them in the baking tray and put them in the preheated oven, and bake at 190 degrees until the surface is slightly colored.
9.
When placing, leave some space in the middle, the biscuits will swell during the baking process to prevent adhesion
Tips:
1. The dough only needs to be stirred into a dough. Don't knead it too much to prevent gluten from appearing. Baking powder can make the biscuits more crispy.
2. The frozen dough must be cut with a sharp knife, the frozen raisins are not easy to cut, and it is easy to break the biscuit sticks
3. The baked biscuits must be completely cooled and put into a fresh-keeping tank to prevent moisture and softening
4. Although the biscuits are good, don't be greedy. Be sure to prepare a glass of water by the side, because once you start eating, you can’t stop talking.
