Rosemary Whole Wheat Shortbread

Name: Rosemary Whole Wheat Shortbread
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1.5g Fresh rosemary; 50g Low-gluten flour; 25g Powdered sugar; 38g butter; 15g Whole wheat flour; 5g protein; 1/8 teaspoon baking soda

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Ever since I made rosemary tiles, my eyes suddenly shined, and rosemary can do a lot. Taking advantage of the current growth of everything, come to a series of rosemary, "don't wait for no flowers to break branches".
Ms. Meng’s rosemary whole-wheat shortbread, a small amount of temptation, lest some people think that the whole-wheat taste is too coarse. However, even though it is called whole wheat, this cookie actually only uses a little whole wheat. And the crispy taste seems to cover some of the roughness of whole wheat. Perhaps it can still be accepted?

Ingredients

Rosemary Whole Wheat Shortbread

1. Ingredients: 1.5 grams of fresh rosemary, 25 grams of powdered sugar, 50 grams of low-gluten flour, 15 grams of whole wheat flour, 38 grams of butter, 5 grams of protein, 1/8 tsp of baking soda

2. Wash and chop rosemary. Mix low-gluten flour, baking soda, and milk powder through a sieve. Add softened butter and whole wheat flour, and knead into a coarse powder. Add egg whites and rosemary, and knead into a uniform dough. Wrap it with plastic wrap and put it in the refrigerator to relax for about half an hour.

3. Take it out, knead it into a ball of about 10 g/piece, put it on a baking tray, and flatten it. Put it in the oven, middle layer, heat 180 degrees, lower heat 150 degrees, bake for about 20 minutes, turn off the heat and continue to simmer for 10 minutes, and the surface will be golden.

Tips:
The rosemary equal part is the net weight of the leaves after the stem has been removed. No fresh rosemary can be replaced with dried rosemary.
The size of the cookies can be adjusted as you like.