Multigrain Energy Shortbread

Multigrain Energy Shortbread

by Eat delicious myself 520

4.6 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

This time I made a multi-grain energy shortbread. The flour inside not only uses ordinary flour, but also mixes corn flour and pea flour, and adds various nuts. When you are free or hungry, you don’t have to worry about it. Long meat can also replenish energy~"

Multigrain Energy Shortbread

1. Put flour, cornmeal and pea flour in a basin. (Flour is the most common wheat flour we usually eat.)

Multigrain Energy Shortbread recipe

2. Peel the walnuts and roast them in the oven in advance to get the fragrance (oven setting: 150 degrees high and low, 7-8 minutes), dry clean the oats and grapes, and put almond flakes and coconut into it.

Multigrain Energy Shortbread recipe

3. Add white sugar, honey, vegetable oil, baking powder and baking soda.

Multigrain Energy Shortbread recipe

4. Stir until there is no dry powder, and form a dough.

Multigrain Energy Shortbread recipe

5. Put it in the refrigerator to chill and relax for 20 minutes.

Multigrain Energy Shortbread recipe

6. Take out the loose dough and roll it into a 0.3~0.5cm dough sheet.

Multigrain Energy Shortbread recipe

7. Cut it into evenly sized, neat pieces.

Multigrain Energy Shortbread recipe

8. Put it on the baking tray.

Multigrain Energy Shortbread recipe

9. Preheat the oven and fire up and down at 180 degrees for 20 minutes.

Multigrain Energy Shortbread recipe

10. You can simmer for a few minutes after baking.

Multigrain Energy Shortbread recipe

11. After letting cool completely.

Multigrain Energy Shortbread recipe

12. Take it out and start eating~

Multigrain Energy Shortbread recipe

13. Less oil and sugar, come together when you’re hungry, don’t worry about getting fleshy~

Multigrain Energy Shortbread recipe

14. O(∩_∩)O haha~

Multigrain Energy Shortbread recipe

Tips:

The oven settings are for reference only.

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