Spanish shortbread
By JeremyWard
A very crisp cookie. It's not the kind of "crispy" that will drop when touched. When you eat it in your mouth, you turn your tongue and melt. Moreover, the production time is very short and it is a very relaxing snack. It is not sweet or greasy, suitable for afternoon tea.
Recipe Recommendations
- low powder 125g
- sugar 50g
- almond powder 25g
- butter 90g
- whole egg liquid 15g
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Spanish shortbread
1
Stir fry medium flour and low heat until done.
2
Grind sugar into sugar powder.
3
Soften the butter at room temperature and sieve into the powdered sugar.
4
Mix gently with your hands and add the egg mixture.
5
Continue to mix well with your hands and add almond powder.
6
Sieve in the stir-fried flour.
7
Grab it evenly and form a group.
8
Press flat, roll it into thin slices, and use a mold to press your favorite shape.
9
Or pinch them into a round shape with your hands, drain them into the oven, heat them at full power and then at half power, 180 degrees, in the middle layer, about 25 minutes, until the surface is golden yellow, turn off the heat and let cool.Spanish shortbread Make Tips
There is also a proper amount of lime zest in the original recipe. I add rice, so I should have added something more delicious.