Brown Sugar Okara Shortbread Cookies

Brown Sugar Okara Shortbread Cookies

1. Mix together the brown sugar, corn oil and okara.

2. Stir evenly (my brown sugar is not fine enough, some particles, but it does not affect the taste)

3. Sift in low-gluten flour and baking powder. (The amount of low-gluten flour should be controlled well, and don't make the dough too wet or too dry. I first added 200 grams, but it didn't feel enough, so I added a little more. The amount added later was not weighed. , So I can only say about 220 grams)

4. Stir it slightly with chopsticks, knead the dough with your hands, cover the lid and let it sit for a while.

5. Divide the dough into sixteen equal parts, roll them into small balls, and place them in a baking tray lined with greased paper.

6. Flatten a small portion of the dough to form a pie.

7. Sprinkle white sesame seeds on the biscuits.

8. Put it into the preheated oven and bake at 170 degrees for about 20 minutes.

9. Let out to let cool.

10. Just serve it and eat it.

Tips:

The baking time and temperature are not fixed, and can be adjusted flexibly according to the temper of your own oven.