Fragrant and Refreshing---rosemary Whole Wheat Shortbread
1.
Wash and drain the rosemary, cut into pieces and set aside.
2.
Sift low-gluten flour, baking soda, and powdered sugar, add whole wheat flour.
3.
Add butter and powdered sugar, knead evenly with your hands to form fine crumbs.
4.
Add chopped rosemary and egg whites and mix well.
5.
Knead the dough gently until the surface is shiny, and put it in the refrigerator for half an hour.
6.
Take out the dough, divide it into small pieces, roll them into balls, and place them on a baking tray.
7.
Press a fork across the dough twice and flatten it.
8.
Preheat the oven to 180 degrees, put it in the middle of the oven and bake for 15-20 minutes.
9.
Turn off the heat and continue to simmer for 10 minutes before it is out.