Fig Shortbread Rich in Polyphenols

Name: Fig Shortbread Rich in Polyphenols
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 90ml grape seed oil; 75ml honey; 40g sucrose; 150g Low-gluten flour; 2.5ml Baking powder; 50g Almond powder; 15ml Black sesame; 1g salt

by Selina Mole

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

As we all know, biscuits are the most heat-sensitive. Toast and cakes have a little firepower, and they will not be so good. At most, the surface color is darker, but biscuits are not good. When the set time is reached, the coloring is not ideal. It takes an extra minute to test. If no one is staring in front of the oven, it will be battered for you. I really hate baking biscuits, because I can’t leave people. I got a new oven at Bai Tsui. It’s said that the temperature is accurate. , Just bake the cookies to see if they are true, haha~~~
The biggest feature of figs is called the "god-given fruit" is that it has a soft taste, sweet taste and good health. The protease in figs can promote digestion, polyphenols can eliminate active oxygen, and it also contains a lot of calcium and inorganic matter. , The shortbread made with almond flour is worth a try.

Ingredients

Fig Shortbread Rich in Polyphenols

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

Fig Shortbread Rich in Polyphenols recipe

2. Use a manual whisk until the sugar melts

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

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

5. Add black sesame seeds and knead into a dough

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

7. Cut the dried figs in half and set aside

8. Take out the dough from the refrigerator, divide it into 9 equal parts, use your hands to make the dough into a round cake, inlay half a dried fig in the middle of the round cake