Swedish rye butter biscuits
In fact, I think this biscuit should be called coarse grain cheese biscuits to better reflect its essence-when you eat it in your mouth, the pure cheese flavor is extremely fragrant, while the natural sweetness of rye is very fresh. Although the appearance is very ordinary, it can be said to be "low-key luxury". The key is: the method is simple and basically zero-difficulty. -- Ten minutes is too long from the beginning of preparation to the preparation of the biscuit blanks. Then they are placed in the refrigerator for freezing (refrigerated). Before using, they are taken out to defrost, slice, and bake at your will.
Recipe Recommendations
- milk fragrance
- baking
- ten minutes
- simple
Steps for Swedish rye butter biscuits
1
Whisk the room temperature softened cheese on low speed and smooth.
2
Add the butter and salt softened at room temperature and beat smoothly on low speed.
3
Pour in the fine granulated sugar and stir well.
4
Sift into whole wheat flour and rye flour.
5
Cut well. Don't rub the dough too much to avoid muscle formation.
6
Use a barrel of plastic wrap to shape the dough into a cylinder, or press the dough flat and place it in the refrigerator to chill and relax for 1 hour. Then cut the dough into round slices about 0.6 cm (or roll it into thin slices of 0.6 cm and cut it with a cookie cutting die, or press it with your hands to create a shape).
7
Drain into the oven and place in the middle layer of the preheated oven at 174 degrees for about 15 minutes, until the bottom is browned. After roasting, let it cool naturally. Sift in powdered sugar before eating.Swedish rye butter biscuits Make Tips
1. The whole wheat flour I use is ground in the countryside. The wheat bran is ground. It doesn't look very dark, but it's very fragrant ^_^2. The amount of sugar is almost the same. I feel it can't be sweeter, but it's best not to reduce the amount, otherwise the taste may be poor. In the end, whether you sift the powdered sugar or not, it tastes better and looks more handsome after sifting. 3. There is no rye flour that can be replaced with whole wheat, but it is no longer the same biscuit. After all,"changing soup means changing medicine."