Delicious banana soft biscuits

This cookie is infused with boiled banana sauce to control the moisture content of the biscuit dough to a suitable level. Because the banana pulp has natural moist and soft properties, this cookie is also very moist and soft. Compared to regular soft cookies, it can give you a different experience.

ingredient

100 g of low gluten flour, 60 g of butter, 35 g of caster sugar, 1 tablespoon of rum (or brandy), 1 egg yolk, 1 normal medium banana (about 120 g after peeling), baking soda 0.5 g

Oven, heat on and off at 190 degrees for 10-12 minutes

Production process

1 Process the bananas first. Peel the bananas and place them in a milk pot and use one end of the rolling pin (or other tools) to mash it. 2 Heat the banana puree to a boil over medium heat, which requires constant agitation during the heating process. Bring to a boil and reduce heat, continue stirring and simmer for a few moments to allow the banana puree to thicken into a sauce. Simmer the banana sauce until very thick and brown, then set aside when cooled. 3 Butter cut into small pieces, soften and add caster sugar, beat with an egg beater for 1 minute. 4 Add the egg yolks and continue to beat for 30 seconds. 5 Add the cooled banana paste. 6Whel well with an egg beater. 7Whised butter mixture, fluffy. 8 Pour in rum or brandy, no stirring required at this time. 9 Low gluten flour mixed with baking soda and sifted into the butter mixture in step 8.