Flaxseed Shortbread

Overview

Although it is flaxseed, it is the oil residue left after flaxseed oil is pressed. I used Teacher Meng’s nut crisps to get rid of the oily residue. However, flax seeds with most of the oil content removed cannot provide the fat to create a crispy texture. The final result is a slightly hard and brittle biscuit that requires some effort when entering the mouth. Still, it feels pretty good.

Tags

• baking
• baking powder
• butter
• cake flour
• linseed oil residue
• whole eggs
• powdered sugar

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour half of the powdered sugar into the linseed oil residue and mix

   

3. 3 Soften the butter and add powdered sugar

   

4. 4 Mix well with a rubber spatula

   

5. 5 Then beat with a whisk

   

6. 6 Add egg liquid gradually and beat

   

7. 7 Become a uniform creamy paste

   

8. 8 Mix baking powder and cake flour and sift into the butter paste

   

9. 9 Add mixed powdered sugar and linseed oil residue

   

10. 10 Mix into a uniform dough

    

11. 11 Take 10g/piece, roll it into a round shape, put it into a baking pan, and press it into a flat shape

    

12. 12 Do it one by one

    

13. 13 Put it in the oven, middle layer, raise the heat to 180 degrees, lower the heat to 160 degrees, bake for 20-30 minutes, turn off the heat and continue to simmer for about 10 minutes

    

14. 14 Golden on the surface, out of the oven

    

15. 15 Golden on the surface, out of the oven