Flax Seed Shortbread

Flax Seed Shortbread

by Food·Color

4.9 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

Although it is flaxseed, it is the oil residue left after the flaxseed is pressed. I used Teacher Meng’s nut crisps to get rid of this oily residue. However, flaxseed with most of the oil removed cannot provide the fat that forms a crispy taste. The final result is a slightly harder and crunchy biscuit. It takes a bit of bite to eat. However, it feels pretty good.

Ingredients

Flax Seed Shortbread

1. Ingredients: 100 grams of linseed oil residue powder, 60 grams of powdered sugar, 50 grams of butter, 50 grams of whole eggs, 60 grams of low-gluten flour, 1/4 teaspoon of baking powder

2. Pour half of the powdered sugar into the flaxseed oil residue powder and mix well. Pour the remaining half of the powdered sugar into the softened butter, mix well with a rubber spatula, and then beat evenly with a whisk.

3. Add whole eggs in portions and beat with a whisk. Mix low-gluten flour and baking powder, sift into the butter paste, add flaxseed oil residue, powdered sugar

4. Mix into a uniform dough, take 10 g each, knead into small balls, put in a baking tray, and press flat. Put it in the oven, middle layer, heat up to 180 degrees, lower the heat to 160 degrees, bake for 20-30 minutes, turn off the heat and continue to simmer for about 10 minutes, then out of the oven.

Tips:

Flaxseed oil residue can be replaced with various nut powders or crushed pieces;
The baking time is adjusted according to the size of the biscuits and the actual situation of the oven.

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