Raisin egg yolk biscuits


For the dough:

80 grams cultured butter

195 grams cake flour

2 egg yolks, beaten

60 grams white sugar

1 tablespoon milk powder

80 grams raisin

For the garnish:

2 tablespoons beaten egg yolk


1. Soften the butter at room temperature, drop the butter in a mixing bowl, stir until smooth


2. Pour white sugar and milk powder in the bowl


3. Mix until fluffy


4. Pour gradually the beaten egg yolk in the bowl, mix until even


5. Mix until fluffy


6. Sift cake flour in the bowl, mix with a spatula, until even


7. Drop raisins in the bowl


8. Mix until even, roll the dough into a ball


9. Roll down the dough into a rectangle, put the rectangle in the freezer to freeze for 30 minutes


10. Take out the dough from the freezer, slice into some small rectangles, line the baking pan with parchment paper, put the rectangles in the baking pan


11. Brush the rectangles with beaten egg yolk, preheat the oven to 180 °C, put the baking pan in the oven, bake for 15 minutes, until golden


12. Take out the baking pan, serve