Melon Seeds Almond Shortbread Cookies

Name: Melon Seeds Almond Shortbread Cookies
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 210g Low-gluten flour; 70g Walnut oil; 70g Soft white sugar; 2g Baking powder; 2g baking soda; 1 piece egg; 60g Melon seeds; Some almond; Some Whole egg liquid

by Lao Fang Xiaoyu

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

The one who eats all kinds of "puff pastry" foods, such as: crispy biscuits, peach crisps, buns crisps, crisp sugar, etc.; so whenever I make cakes, breads and other baking, he will say: still make peach crisps Well, it's simple, easy and delicious, not to mention rubbing it, it's so good to throw it and hit it! "
According to my own eating habits and experience-I have reduced the "amount of oil, sugar and baking powder" in the original formula accordingly. I think it will be healthier. The practice is also like this: the finished product tastes good, not greasy, and the sweetness is just right! Today I took a big bag to my unit to share with my colleagues. They also said: It is much better than the ones sold outside---oily, sweet and greasy! !

Ingredients

Melon Seeds Almond Shortbread Cookies

1. Prepare relevant ingredients in advance

Melon Seeds Almond Shortbread Cookies recipe

2. Beat the eggs into the walnut oil

3. After mixing gently, add soft sugar

4. Mix until there are no particles

5. Sift in low-gluten flour, baking powder and baking soda

6. Put on disposable gloves, after a little grasping, put in the melon seeds and kernels

7. Gently grasp and knead into a ball, cover with film and refrigerate for about 15 minutes

8. Preheat the oven: fire up and down at 180 degrees for 10 minutes; take out the dough: press 20 grams per serving, knead into small circles, and put them in a baking tray

9. Use the bottom of a spoon-gently squeeze the dough into a natural crack

10. Surface brushed egg liquid

11. Decorate with almond diced

12. Put it into the middle layer of the pre-heated oven: 180 degrees up and down for 12 to 15 minutes

13. Pay attention to the last few minutes, the surface is golden

14. Take out the baking tray, after it is allowed to cool, put it in an airtight box for storage

Tips:
1. When mixing eggs and walnut oil: do not over-mix to avoid gluten
2. When powder is mixed: sieving is more delicate
3. When all materials are mixed: as long as there is no dry powder, mix into a dough, don't knead too much
4. The amount of oil, sugar and baking powder is just right, not greasy, and the sweetness is moderate!