Blueberry Wine-Soaked Blackcurrant Mickey Soft Cookies
Cartoon cookies have always been a favorite of mine—I love sweets in general, and cookies are no exception. When this baking event’s theme was cartoon cookies, I thought using pre-made molds would make the process far too simple and predictable. (I’ve made plenty of cartoon cookies before too, including 3D designs and mold-made versions, which you can check out here: http://home.meishichina.com/recipe-143980.html) So I based this recipe on the main character of my favorite childhood cartoon, and created these blueberry wine-soaked blackcurrant Mickey soft cookies! Hehe, even though the kids said they looked a little like tiny bears once they were done, they still turned out delicious!
Story
Cartoon cookies have always been a favorite of mine—I love sweets in general, and cookies are no exception. When this baking event’s theme was cartoon cookies, I thought using pre-made molds would make the process far too simple and predictable. (I’ve made plenty of cartoon cookies before too, including 3D designs and mold-made versions, which you can check out here: http://home.meishichina.com/recipe-143980.html) So I based this recipe on the main character of my favorite childhood cartoon, and created these blueberry wine-soaked blackcurrant Mickey soft cookies! Hehe, even though the kids said they looked a little like tiny bears once they were done, they still turned out delicious!
Ingredients
cake flour
100g
butter
65g
blackcurrant
15g
blueberry wine
30ml
Instructions
1
Step 1
Prepare the ingredients.
2
Step 2
Wash the blackcurrants thoroughly, drain off excess moisture, chop into small pieces, soak in blueberry wine for at least 30 minutes, then set aside.
3
Step 3
Soften the butter first, then add brown sugar and caster sugar, beat with a hand mixer until the mixture turns light, fluffy and pale with a feather-like texture.
4
Step 4
Drain the soaked blackcurrants and pat dry completely, set aside—do not throw away the blueberry wine used for soaking! After beating the butter until fluffy, add 15ml of the blueberry wine that soaked the blackcurrants, then continue mixing with a mixer until well combined.
5
Step 5
Set the beaten butter aside. Mix baking powder and flour evenly, then sift the mixture into a separate clean bowl. Add half of the sifted dry ingredients to the beaten butter, then stir evenly with a rubber spatula to form a batter.
6
Step 6
Once the mixture is evenly combined, add the remaining blueberry wine and flour, then stir again until fully incorporated.
7
Step 7
Pour in the pre-soaked blackcurrants, then stir until they are evenly distributed in the batter.
8
Step 8
If you want to pipe the batter using a piping bag, you will need to fill the batter into the piping bag first to pipe it out. If you find this too troublesome, you can use a spoon directly instead. If using a spoon, soak it in clean water first to prevent the batter from sticking to the spoon.
9
Step 9
Ensure there is a small gap between each cookie; otherwise, they will stick together after expanding during baking. Place them into a preheated oven set to 180°C on the middle rack, with both top and bottom heat turned on, and bake for 10–12 minutes until the cookies are fully puffed and lightly golden.
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Step 10
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