Sesame shortcake
This is also for my daughter to take to school. It was made in a hurry at night. The light was poor and the finished product was dark. Let's just make do with it. However, the biscuits were very fragrant and crispy, and lg said they were better than the ones he bought. Unfortunately, he could only eat one piece and packed the rest.
Recipe Recommendations
- flour 2.5 cups
- butter art. 2
- salt 1/2 teaspoon
- baking powder 2/3 teaspoon
- white sugar 2/3 cup
- protein one
- sesame oil 2 teaspoons
- vanilla extract 1 teaspoon
- cooked sesame 1 cup
- sweetening
- roast
- an hour
- simple
Steps for Sesame shortcake
1
Soften the butter (be careful not to turn into a liquid), add sugar, and beat with an egg beater until fluffy and milky white.
2
Add sesame oil and egg white and beat well.
3
Sieve in flour, salt and baking powder.
4
Grip and knead into a ball with your hands, wrap it with plastic wrap, and place it in the refrigerator for 1 hour.
5
Remove a small piece of dough, knead it into a ball about 2 cm in diameter, and dip it in cooked sesame seeds.
6
Press the dough into thin sheets about 3 mm thick.
7
Arrange on a baking sheet.
8
Preheat the oven to 375F/190C and bake for 12-15 minutes until the edges are slightly golden. (Oven temperatures vary, and the time must be adjusted as needed.)
9
Very fragrant, crispy and delicious.