[fig Shortbread Cookies] Rich in Polyphenols

[fig Shortbread Cookies] Rich in Polyphenols

by Selina~

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Figs are called "fruits bestowed by gods". The biggest feature of figs is that they have a soft taste, sweet taste, and are also good for health. The protease in figs can promote digestion, polyphenols can eliminate active oxygen, and it also contains a lot of calcium and inorganic substances. The quality, the shortbread with almond flour is worth a try. There is a new member PE5389 new oven at home, I can't help but use it to practice, the color of the baked is really amazing. "

Ingredients

[fig Shortbread Cookies] Rich in Polyphenols

1. Put grape seed oil, honey and cane sugar in a glass bowl

[fig Shortbread Cookies] Rich in Polyphenols recipe

2. Use a manual whisk until the sugar melts

[fig Shortbread Cookies] Rich in Polyphenols recipe

3. Mix low-gluten flour + baking powder and sift into 2 and add salt

[fig Shortbread Cookies] Rich in Polyphenols recipe

4. Then add the sifted almond flour and use a spatula to stir the batter to fluff

[fig Shortbread Cookies] Rich in Polyphenols recipe

5. Add black sesame seeds and knead into a dough

[fig Shortbread Cookies] Rich in Polyphenols recipe

6. Wrap the dough in plastic wrap and put it in the refrigerator to relax for 30 minutes

[fig Shortbread Cookies] Rich in Polyphenols recipe

7. Cut the dried figs in half and set aside

[fig Shortbread Cookies] Rich in Polyphenols recipe

8. Remove the dough from the refrigerator and divide into 9 equal parts

[fig Shortbread Cookies] Rich in Polyphenols recipe

9. Use your hands to shape the dough into a round cake, inlay half a dried fig in the middle of the round cake.

[fig Shortbread Cookies] Rich in Polyphenols recipe

10. After everything is done, put it on a baking tray lined with baking paper, and preheat the middle layer of the oven at 180°C for 15 minutes

[fig Shortbread Cookies] Rich in Polyphenols recipe

Tips:
It is easier to handle the dough after it is refrigerated.

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