Soften the butter at room temperature, add the powdered sugar, use the manual egg beater to change the color to light yellow, into a paste, and pull up the small tip on the egg beater.
Beat the eggs, add the ingredients in step 1 and mix them several times. Mix each time and add the next time until it is completely stirred.
Sprinkle salami, mozzarella cheese, thyme, rosemary
Mix the low-gluten flour and salt into step 2
Then add the 4 ingredients chopped in step 3.
Then sprinkle some black pepper on top.
Use a squeegee to mix thoroughly, then make a dough, put it in a fresh-keeping bag, and let it stand for 30 minutes - 1 hour.
After taking out the dough, take about 10-15g of dough and knead it into small balls, one by one in a baking tray with a non-stick pad.
Use a textured device to flatten the biscuits and press the texture on the surface of the biscuits.
Preheat the oven at 180 degrees. After preheating, place the baking tray in the middle layer of the oven and bake it up and down for about 20 minutes until the surface is slightly golden yellow.
1. Although it is a salty biscuit, you still need to add a small amount of powdered sugar, otherwise the taste will be very low. 2. Eggs should be added to the mixture in a batch, otherwise the water and oil separation phenomenon is likely to occur. 3. If there is no salami, you can use bacon instead. 4. Fresh thyme and rosemary can be replaced with dry vanilla. 5. I added 170g of flour. It may be due to the different degrees of softening of the butter. The size of the eggs is different. The amount of flour needed by each person is also slightly different. Please be flexible. 6. This biscuit is resistant to roasting and difficult to color, so if it is baked for a while, the color is still slight and can be increased for a few minutes.