# Fourth Baking Contest and is Love to Eat Festival# Digestive Biscuits
1.
Prepare all the ingredients, soften the butter, and use a rolling pin to press the brown sugar until it has no particles. If it is winter, the maltose should also be melted and not freeze.
2.
After the butter is softened, add brown sugar and maltose and beat with a whisk until fluffy
3.
Add the egg mixture twice, add it once and then fully beat it with a whisk, then add the next time
4.
After beating until thick and delicate, sift in medium flour + whole wheat flour and baking powder, and stir evenly with a rubber spatula until there is no dry powder.
5.
Knead into a dough and place it in a fresh-keeping bag
6.
Use a rolling pin to roll into a piece about 0.3cm thick
7.
Use your favorite mold to cut the mold, and place the cut biscuits on a baking tray lined with greased paper
8.
Fork some small holes on the biscuit with a fork, (the remaining leftovers can be re-kneaded into a ball, roll out, and cut out a circle with a cutting die again until it is used up) Let the placed biscuit dough stand for 20 minutes
9.
When standing still, preheat the oven, fire up and down at 180℃, bake for about 12 minutes, when the color becomes darker, it can be out of the oven.
