Vegan Three-flavored Biscuit
1.
Because coconut oil is very hard, you can put it in the oven to ferment until the surface is greasy and start to melt. Add salt and beat it smoothly with a whisk. Be sure to beat it evenly without any small pieces. Be careful when beaten. Use your left hand to hold the container to rotate to avoid splashing oil residue
2.
Add the syrup and mix well with a spatula
3.
Mix whole wheat flour and baking soda, sieve, pour into syrup coconut oil, mix well with spatula
4.
Divide the dough into three portions, one portion with matcha, and one portion with ginger powder and cinnamon powder
5.
Add the beetroot powder and lemon juice to the last portion, quickly rub it with your hands to avoid sticky hands at high temperature, and freeze it in the freezer.
6.
Prepare the nuts, take out the dough and wrap it in plastic wrap, roll it to a thickness of 5 or 6mm with a rolling pin, press the nuts, and press out the shape with a mold
7.
Follow step 6 to press out various shapes, use a scraper to help quickly take out the biscuits and put them on the baking tray with baking paper. If the dough becomes sticky and soft, you can rotate the dough and freeze it to firm before operation
8.
Preheat the oven to 180 degrees, put it into the baking tray, and turn the upper and lower temperature control to 170 degrees (because the height is about 10 degrees). Choose the upper and lower three-dimensional hot air cycle to bake. The time is rotated to 13 minutes. When the time is up, take out the baking pan with the baking pan handle , The biscuits are slightly cooled and transferred to the baking net to let cool until crisp and sealed for storage.
