brown sugar

80 grams

cake flour

200 grams

condiments

baking powder

3g

Refined salt

2g

Marble chocolate barley

50 grams

Raisin tonic wine

100g

step

1. Dissolve brown sugar in hot water, fully stir to melt it, and let it cool for later use.

2. Soak raisins in cold water and soften them for 25-30 minutes to make them swell after baking.

3. Pour the cooking oil and salt into the container.

4. Pour in the cooled brown sugar water and mix thoroughly.

5. Sift baking powder and low-gluten flour into the liquid.

6. Stir with a rubber scraper. At this time, you will feel a little thin. Without flour, stick to cutting and mixing with a scraper, and it will be fully mixed.

7. Pour in chocolate beans and stir.

8. Drain the soaked raisins and put them in a basin to mix with the dough.

9. Stir the dough well, the dough is not as thin as before.

10. spread oil paper on the baking tray, knead the dough into small cakes with a scraper and spoon, put them on the paper, and pat them with a scraper to the same thickness.

1 1. Preheat the oven to 180℃ and bake on both sides for about 15 minutes.

skill

1, this biscuit is made of brown sugar, and it feels better. It is not only sweet, but also has the unique fragrance of brown sugar, and its nutritional value is also improved.

2, ingredients (chocolate beans and raisins) can be changed at will, not just one.

3, because it is a soft cookie, so don't bake it for too long, it will be a little soft after baking, just put it on the plate to dry, then turn it over and dry it again.