follow the recipe from the new cookie book that i just bought from taiwan airport during my japan trip, actually we can get it from bookstore in HK now, i highly recommend this book in which provides many tips and describes the result of the cookie if using different ingredients, it is a good choice for the beginner like me. the cookie color is so pale, i don't know why, the texture is not crunchy, not chewy ... maybe like the hk style 乾酥餅, i think this texture is good for baby! ingredients unsalted butter 120g sugar 80g egg yolk 3 (60g) cake flour 180g baking powder 1/4tsp dry raisin 60g
- soak dry raisins into hot water for 20mins and towel dry
- well mix soft butter with sugar
- slowly add egg yolks into butter mixture
- sift flour and baking powder
- add flour mixture into #3
- well mix until the texture looks very smooth, it takes about 15mins
- add dry raisins
- use tsp to make a desire shape and size
- bake for 16mins at 170C
* i suggest to use small dry raisins and add more to have a better chewy texture * but i will not make this cookie again!!
follow the recipe from the new cookie book that i just bought from taiwan airport during my japan trip, actually we can get it from bookstore in HK now, i highly recommend this book in which provides many tips and describes the result of the cookie if using different ingredients, it is a good choice for the beginner like me. the cookie color is so pale, i don't know why, the texture is not crunchy, not chewy ... maybe like the hk style 乾酥餅, i think this texture is good for baby! ingredients unsalted butter 120g sugar 80g egg yolk 3 (60g) cake flour 180g baking powder 1/4tsp dry raisin 60g 
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