Sorghum Butter Shortbread

Sorghum Butter Shortbread

by Fire plated red leaves

4.9 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

Butter biscuits are delicious with rosin, but very greasy, but the addition of sorghum powder is different. Although sorghum tastes coarse and coarse, the sorghum butter shortbread is equally delicious because of sorghum powder, which can absorb fat , It will make you feel that butter is less terrible. "

Ingredients

Sorghum Butter Shortbread

1. Each material

Sorghum Butter Shortbread recipe

2. Put butter with sugar and salt

Sorghum Butter Shortbread recipe

3. After loosening, add all the sifted sorghum flour and all-purpose flour

Sorghum Butter Shortbread recipe

4. Stir for a while and then add the egg mixture

Sorghum Butter Shortbread recipe

5. Grab the ingredients into dough

Sorghum Butter Shortbread recipe

6. Flatten the dough in a square mold and fork out the holes

Sorghum Butter Shortbread recipe

7. Put in the middle layer of the 170 degree oven and bake for 60 minutes

Sorghum Butter Shortbread recipe

8. Let cool and ready to eat

Sorghum Butter Shortbread recipe

Tips:

You can also use the whole egg. If the mold is too small to make the cake too thick, you can use the air blowing mode of the oven, set the temperature to about 90 degrees, and blow until the biscuits are transparent.

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