almost “kong guan” sultana biscuits “康圆“ 提子饼干

having a big time craving for the KG brand sultana biscuits
these homemade ones are truly tasty
想念这儿时常吃的提子饼干。。。
自己动手做哈。。挺不错！
小臭美。。给自己一个 👍

Ingredients (makes about 16 cookies)

40g softened butter
10g coconut flower sugar (brown sugar is ok)
40g egg
100g cake flour
10g milk powder
1/8 tsp baking powder
pinch of salt
100g raisins (soaked in hot water for 5 mins, drained and dried)

食材 (可做16个片饼干）

软化黄油 40克
椰子花糖 10克 （可用普通黄糖）
鸡蛋 40克
蛋糕粉 100克
奶粉 10克
泡打粉 1/8小匙
盐 一小撮
葡萄干 100克 （浸泡热水5分钟，沥干）

 Directions/方法

– cream butter with sugar then add in egg in few additions. mix well
黄油和糖打发，分次加入鸡蛋液。拌匀

– sift in flour, milk powder, baking powder and salt. fold evenly. if your dough is dry at this point, you can choose to add orange juice by the tablespoons. milk is fine ~ i just feel that orange and raisins pair well
筛入面粉、奶粉、泡打粉和盐。翻拌均匀。 如果你的面团偏干，可加入橙汁合面（不可加太多 ～ 一大匙一大匙慢慢加入）。 您也可以选择用牛奶 ～ 我是觉得橙汁和葡萄干的配合挺好滴

– fold in raisins
拌入葡萄干

– roll dough out. i like thick cookies, so rolled mine into 0.4cm thick (and yielded 8 cookies). you can roll it even thinner like the KG brand and will get about 16 cookies
将面团擀平。我喜欢有口感的饼干，所以擀得较后 ～ 约 0.4厘米（做了8片饼干）。如果你喜欢类似“康圆”牌子滴，可擀扁些，能做16片饼干

– prick holes evenly in the dough with a fork and brush the dough with a thin layer of egg wash
用叉子在擀平的面团上均匀捅孔后，刷上薄薄一层蛋液

– bake in preheated oven of 180 degrees C for 20 mins or till the surface of cookie turns very golden brown. thinner cookies may need a much shorter cooking time
送入预热至180摄氏度烤箱烤20分钟或表面变金黄色即可。薄些的饼干烘焙时间相比下会较短，请注意

Pollution index: 61 (good)