Rosemary Whole Wheat Shortbread

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

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

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. Materials

2. Wash rosemary and chop finely

3. Sift powdered sugar, low-gluten powder and baking soda together

4. Add butter and whole wheat flour

5. Scratch and rub into a coarse powder

6. Add egg whites and rosemary

7. Grab a uniform dough, wrap it in plastic wrap, and put it in the refrigerator to relax for half an hour

8. Divide into 10g/piece, round

9. Place in the baking tray and flatten

10. Put it in the oven, middle layer, heat up to 180 degrees, lower heat to 150 degrees, bake for about 20 minutes, turn off the heat and continue to simmer for 10 minutes

11. Golden surface, baked

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.