Rosemary biscuit

Rosemary biscuit

Introduction:

"Biscuits with rosemary have a special fragrance. After making two kinds of rosemary biscuits, I decided to come back to rosemary third, a biscuit with cold dough cut. However, in a number of biscuit molds, we can not find a satisfactory pattern. The last letter was v. It is too laggy, not too adorable. However, when I used it, I regretted it. I didn't like the shape and the speed was too slow. I kept on carving a plate and abandoned it. It's simple and easy to cut into cubes

Production steps:

Step 1: Materials

Step 2: wash rosemary, chop and set aside

Step 3: soften butter, add sugar and salt

Step 4: sift in the milk powder,

Step 5: beat with egg beater until the hair is loose and white

Step 6: add the egg liquid in several times and beat it into a uniform paste

Step 7: sift in the low gluten powder and mix well with a rubber scraper

Step 8: add rosemary

Step 9: mix the dough evenly, wrap it with plastic wrap and refrigerate for 1 hour

Step 10: take it out and roll it into 0.5cm thick dough

Step 11: mold the pattern

Step 12: put into the baking tray and leave a proper space

Step 13: put in the oven, middle layer, heat 170 degrees, bake about 20 minutes

Step 14: color the edge and get out of the oven

Materials required:

Butter: 120g

Milk powder: 15g

Fine granulated sugar: 100g

Salt: 1g

Whole egg: 50g

Low gluten powder: 200g

Fresh rosemary leaves: 3 G

Note: no fresh rosemary can be replaced by dry rosemary. Or with other herbs, such as roses, lavender, etc. If the dough softens during shaping, refrigerate it again until hard.

Production difficulty: simple

Baking technology

Production time: several hours

Taste: sweet