Recipe: Sesame salted shortbread

Home Cooking Recipe: Sesame salted shortbread

Notes:

The recipe for the fruit school. Crispy, salty biscuits~ The book says that you can make 30 pieces of rectangular 1cm and 8*2cm thick. (唔I didn’t follow this size strictly~)

Ingredients:

Steps:

  1. Home Cooking Recipe: The butter softens and the whipped cream returns to room temperature.

    The butter softens and the whipped cream returns to room temperature.

  2. Home Cooking Recipe: Beat the butter, add salt and pepper, then mix well, then add fresh cream, sifted low-powder and black and white sesame, mix and knead into dough.

    Beat the butter, add salt and pepper, then mix well, then add fresh cream, sifted low-powder and black and white sesame, mix and knead into dough.

  3. Home Cooking Recipe: The whole cylinder is wrapped in plastic wrap, pressed into a flat rectangular shape with a palm, and placed in a refrigerator for more than 1 hour.

    The whole cylinder is wrapped in plastic wrap, pressed into a flat rectangular shape with a palm, and placed in a refrigerator for more than 1 hour.

  4. Home Cooking Recipe: After taking out, it was cut into a rectangle of 1.5 cm thick and 8 cm wide.

    After taking out, it was cut into a rectangle of 1.5 cm thick and 8 cm wide.

  5. Then continue to wrap the plastic wrap or freeze for more than 2 hours.

  6. Remove the dough, cut into strips 1 cm thick, line up the baking tray, and sprinkle with the Hongdehai salt.

  7. Preheat the oven to 180 ° C in advance and bake for 20 minutes.

Tips:

Ok. . That, when I made this biscuit, I added cheese powder! ! Then there is a cheese flavor~~ About salt! I changed it to sea salt without authorization, so I made it a bit salty. Be careful when using the following salt. If your salt is salty, 1 tsp can be reduced. If it is normal, you can smash it. . .


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