Rosemary whole wheat shortcake
A cookie with a unique taste. This cookie was made in the snack box given to relatives during the Chinese New Year. The taste is very special and full of exotic style. The recipe came from Teacher Meng and didn't change it at all. It's just that I replaced the rosemary with a dry type, so I couldn't buy fresh ones.
Recipe Recommendations
- rosemary 1 tablespoon
- low-gluten flour 100 grams
- whole wheat flour 30 grams
- unsalted butter 75 grams
- protein 10 grams
- baking soda 1/4 spoon
- powdered sugar 50 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Rosemary whole wheat shortcake
1
Mix and sieve powdered sugar, low-gluten flour, and soda powder, add whole wheat flour and butter, mix with your hands, and knead until evenly and loosely.
2
Add egg whites and rosemary separately.
3
Continue to grasp the dough with your hands to form a uniform dough.
4
Wrap the dough in plastic wrap and place in the refrigerator to relax for 30 minutes.
5
Take a 20-gram piece of dough and knead it round.
6
Place on a baking sheet and press flat.
7
Finished product...