Black-sesame salty biscuits

1

Sift together flour, baking powder and salt. Add sugar and softened butter. Rub well with your hands to form coarse corn flour.

2

Pour in the beaten eggs, then add in the milk.

3

Knead into dough by hand, gently knead until the surface is smooth, not for too long.

4

Pour in the black sesame seeds and continue kneading for about 1 minute to evenly distribute the black sesame seeds in the dough.

5

Cover the kneaded dough with plastic wrap and let sit and relax for half an hour.

6

Sprinkle a thin layer of low-gluten flour on the chopping board, place the relaxed dough on the chopping board and roll it out into a thin dough sheet with a thickness of about 0.2CM.

7

Cut the irregular corners of the dough sheet and trim it into a rectangle. Then use a wheel knife to cut the dough sheet into small squares with a side length of about 3.5CM.

8

Spread the cut small square dough pieces on a baking sheet, leaving a certain distance between each dough piece. Place the baking sheet into a preheated 180-degree oven on the middle layer, heat up and down, and bake for about 15 minutes until the surface is slightly golden brown.

1. Since different flours absorb water differently, please adjust the amount of milk accordingly. First add half of the milk; if the dough is relatively dry or stiff, add more milk as needed until a relatively soft dough is formed. 2. The excess scraps trimmed in step 7 can be gathered into a ball, rolled out again, and cut into small pieces for use. 3. Do not over-knead the dough; just knead until it becomes smooth. 4. Try to roll the dough as thin as possible; a thickness of 0.2 cm is suitable. The dough will expand slightly during baking, so if it is rolled too thick, the finished product will be too thick, affecting the texture. 5. This pastry tastes even crispier after it cools down. Baking: Middle rack, 180°C top and bottom heat, for about 15 minutes.