Tartary Buckwheat Cookies

Tartary Buckwheat Cookies

1. Add xylitol powder to butter softened at room temperature;

2. Whip with an electric whisk; add whipped cream in batches to make a flocculent;

3. Sift in the buckwheat flour, mix well, and put it into a piping bag;

4. Extrude the shape you like and put it in the freezer for ten minutes;

5. Put it in a preheated 180 degree oven for fifteen minutes (adjust according to your own oven situation). The era of healthy snacks belonging to us has arrived, and we look forward to the launch of Bitter Noodles.

Tips:

Yanmen Qinggao debittered tartary buckwheat flour, mellow and delicate, enjoy the life of Qinggao. Aiming at the shortcomings of poor palatability of tartary buckwheat flour, Yanmen Qinggao adopts superheated steam treatment and biological enzyme conditioning technology to inactivate the activity of rutin degrading enzyme, reduce allergenicity and anti-nutritional factor content, and exclusively launch de-tartary buckwheat whole in China. powder.