【Crescent Vanilla Shortbread】Sweet shortbread hidden in vanilla sugar

Overview

Crescent Vanilla Shortbread Fragrant vanilla flavor, faintly visible vanilla seeds, crunchy biscuits, crispy in one bite, hoho... I feel that this is the ugliest biscuit I have ever made. The original recipe comes from "The Most Comprehensive Dessert Textbook". Because it looks like a crescent moon, it is named Crescent Vanilla Shortbread. This biscuit has strict temperature requirements for butter during operation, and completes each step as quickly as possible. If you have a food processor, it is recommended to use it. I think the operation is more convenient and simple, and the success rate is higher than doing it by hand. Recommended method: 1. Pour the powder and butter into the machine, stir the yellow loose particles, then add sugar and salt and continue stirring. 2. After the yellow loose particles, add sugar and salt and continue stirring. 3. Add the egg yolk and stir to form a dough (do not over stir)

Tags

• baking
• snacks
• cookies
• breakfast
• afternoon tea
• almond flour
• egg yolk
• low gluten flour
• fine sugar
• salt
• solid butter

Ingredients

Steps

1. 1 Prepare the raw material butter and cut it into 1-2cm cubes; the powder can be refrigerated in advance

   

2. 2 Mix the flour and sift into a large bowl (the workbench will make it easier to make)

   

3. 3 Add the butter to the flour and stir quickly with a scraper until the whole thing turns yellow and loose

   

4. 4 Add fine sugar and salt and mix well

   

5. 5 Add the egg yolk and mix thoroughly (you can also press it with the palm of your hand on the workbench)

   

6. 6 Take a small portion of the dough, divide it into 5g pieces, and divide them one by one to complete

   

7. 7 Roll into a 7-8cm stick shape, then bend into a crescent shape

   

8. 8 Heat the middle rack of the oven to 170 degrees for 12-15 minutes