Rosemary Whole Wheat Shortbread

Overview

Ever since I made rosemary tiles, it suddenly dawned on me that rosemary can do so many things. Take advantage of the fact that everything is growing now, come up with a rosemary series, don’t wait until there are no flowers left. Teacher Meng’s rosemary whole wheat shortbread, try a small amount to avoid anyone thinking that the whole wheat taste is too thick. However, although it is called whole wheat, this biscuit actually only uses a small amount of whole wheat. And the crispy texture seems to somewhat cover up the roughness of the whole wheat. Maybe, it can still be accepted?

Tags

• baking
• cookies
• butter
• cake flour
• whole wheat flour
• baking soda
• fresh rosemary
• powdered sugar
• protein

Ingredients

Steps

1. 1 Materials

   

2. 2 Wash and chop rosemary

   

3. 3 Sift powdered sugar, cake flour and baking soda together

   

4. 4 Add butter and whole wheat flour

   

5. 5 Grind into coarse powder

   

6. 6 Add egg whites and rosemary

   

7. 7 Shape into a uniform dough, wrap it in plastic wrap, and place it in the refrigerator to rest for half an hour

   

8. 8 Divide into 10g/piece and roll into balls

   

9. 9 Place in a baking pan and flatten

   

10. 10 Put it in the oven, middle layer, raise the heat to 180 degrees, lower the heat to 150 degrees, bake for about 20 minutes, turn off the heat and continue to simmer for 10 minutes

    

11. 11 Golden on the surface, out of the oven