Rosemary Biscuits

Name: Rosemary Biscuits
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Whole wheat flour; 2g salt; 30g olive oil; 45g water; 1/8 tablespoon baking soda; 2g Rosemary

by Xinyi cooks fragrant

4.6 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

3

The rosemary grown at home grows very prosperous after the spring season. When I was worried about how to consume some, I saw that Junzhi made rosemary biscuits very good. I have used lemon and nuts before, but I haven't tried it with vanilla.

Ingredients

Rosemary Biscuits

1. Wash the fresh rosemary and cut into the end. Mix the whole wheat flour, 20 grams of olive oil, water, salt, baking soda, chopped rosemary, etc. evenly

2. Knead into a dough with a relatively smooth surface. Cover the dough with a damp cloth or plastic wrap and let it rest for 20 minutes

3. The loose dough is rolled out into a rectangular dough sheet on the chopping board, pour 1 teaspoon of olive oil on the rolled dough sheet, and use a brush to evenly brush the olive oil on the entire surface

4. Fold the two ends of the dough in half toward the middle and then fold in half, and then repeat the process just now.

5. Fold it in half twice and roll it into a rectangular shape. After brushing the olive oil, roll it out again, making it as thin as possible. It can be used as a biscuit mold and cut into various shapes of dough molds. You can use a fork to fork some small pieces. hole. Place the cut noodles in the baking tray, leave a little space, and let stand for a quarter of an hour