Black sesame shortbread
Overview
For some time, I have developed the habit of drinking afternoon tea. I always want to pair a cup of bitter black tea with some small desserts. Although there are many small biscuit recipes circulating on the Internet, I have also made some according to the script. However, I always feel that the butter content in those recipes is too high, accounting for almost more than half of the flour. Biscuits with high butter content I really hate the softness, but it also has a lot of calories, which is really not suitable for the current weather. This black sesame biscuit only uses 20 grams of corn oil, which is relatively better. This is also a recipe I figured out myself. I made it twice and improved it a little. The effect is not bad, it is quite soft and the outer layer is crispy! It’s also very simple to make and worth a try!
Tags
Ingredients
Steps
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Find a larger basin, weigh all the ingredients, and pour them all into the basin, without using water!
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Use a spatula to stir evenly into a dough.
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Put the mixed dough into plastic wrap and put it in the refrigerator. If it is frozen, it will be 30 minutes. If it is refrigerated, it will be 60 minutes.
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Shape into small cakes with your hands and put them on the baking tray. Note that the dough is sticky, so you can apply a little oil on your hands for operation. Preheat the oven to 185 degrees, about 12 to 13 minutes!
