How to make tea raisin shortbread

Although we can eat some delicious food when eating out, we should know that these things may not be so delicious in themselves, but because they have added too much seasoning. The method of making tea raisin shortbread is simple. If you don’t want to eat too much seasoning, you might as well learn to make it at home.

1. Soften the butter, add sugar powder and beat with an electric whisk until white, smooth and fine.

2. Beat the eggs and add them to the butter twice, stirring evenly each time.

3. Sift in low flour and stir with a spatula until there are no particles.

4. Then put the tea leaves into a bowl, use a rolling pin to beat them into powder, and cut the raisins into small pieces.

5. Divide the dough into two parts, add tea leaves and raisins into the butter and mix well.

6. Put it in the refrigerator for half an hour, sprinkle some high powder on the kneading mat (I use a cutting board) to prevent it from sticking to your hands, then sprinkle white sugar on it, take out the dough and knead it into strips, let them be fully coated with sugar, then seal it with plastic wrap, put it in the freezer for an hour, then take it out and cut it directly into an average thickness of 0.8cm (preheat the oven)

7. Cover the baking tray with baking paper and put the cut biscuits in it. Remember to leave some space between them, otherwise the biscuits will expand and stick together. Bake at 170 degrees for 18 minutes. Take them out and let them cool before eating.

The taste of home is probably the taste of tea and raisin shortbread. The ingredients and method of this dish are very simple, but it can make people taste the taste of home, attracting countless wanderers.