How to make Xiangfei blackcurrant cookies

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  1.Soften the butter and stir together with the light cream icing sugar



2.Put in the egg yolk liquid (I like a soft texture, so when I make it with only egg yolk and egg white, it will be a little crispy).Pour it in twice.Pour in and mix, then pour in and stir again so that they can be fully mixed and adjusted into a paste

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  3.Add low-gluten flour and milk powder in two batches, mix thoroughly, put on disposable gloves and knead into a ball, then add the chopped Xiangfei Wang raisins and black currant mixture into the dough

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  4. If you want to make rectangular cookies, make them into simple squares and place them in the mold (you can buy cookie molds Or put it in a small square box) Freeze for more than an hour to set (this step is very important.It must be frozen hard for good shaping.If the slices are not frozen and are still a little soft, they will deform when cut with a knife)

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  5. Freeze for more than an hour.Take it out of the refrigerator and cut it into square or rectangular shapes.You can put it in the middle of the oven.Heat the layers up and down at 160 degrees for 15 to 20 minutes

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  6.After cooling Let’s start tasting the crispy and sweet afternoon tea.Take a few slices