Seaweed Shortbread

Name: Seaweed Shortbread
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 20g Seaweed; 110g Sunflower seed oil; 2g Baking powder; 1 piece egg; 70g Sugar; 2g baking soda

by Xianger Kitchen

4.9 (1)

Favorite

9

Difficulty

Easy

Time

30m

Serving

5

The seaweed shortbread has a taste similar to the peach shortbread. It is added with sauteed seaweed powder and has a refreshing fragrance of seaweed. I rarely eat foods such as biscuits, but I have a soft spot for this seaweed shortbread. Recently, I have been making this small bite. The seaweed powder is processed by the seaweed purchased by Taobao. You can fry a little more at a time, and it can be used for a period of time when stored in a sealed container. Not only can bake snack bread, but also can be used as side dishes, such as seaweed peanuts and seaweed yellow croaker. After adding seaweed, it tastes great

Ingredients

Seaweed Shortbread

1. Prepare seaweed

2. Tear the seaweed to remove impurities

3. Turn the heat to a low heat and add the seaweed to stir-fry the seaweed water like a tea leaf, then turn off the heat and let cool.

4. Prepare all materials

5. Pour baking powder, baking soda, seaweed powder into the flour and mix

6. Pour oil into the basin, add sugar and eggs and stir until the oil and water do not separate

7. Sift in the mixed powder and knead gently to form a dough

8. Divide each about 25 grams of embryos into rounds

9. Press flat and put it in a baking tray, brush the surface of the egg liquid and sprinkle with sea moss powder, leaving a gap in each

10. Preheat the oven at 180 degrees, add the middle layer and bake for 20 minutes.

11. It will taste very crispy after it has cooled down. It is a shortbread cookie that can be eaten by both the elderly and children.

Tips:
1. When frying seaweed, keep using a low fire after the pot is heated, so that the color will not turn yellow;
2. The temperature and time of the oven should be set according to your own oven.