Rosemary butter biscuit

Rosemary butter biscuit

Introduction:

"Another rosemary biscuit, in fact, there is only a slight difference in formula, there is not much difference in essence. The oil is heavy, and the finished product is crisp. Of course, the heat is also high. Rosemary light fragrance inlaid among them, more solution greasy. However, if you are not bored, you will naturally eat more. Aristotle once said, "temperance is a virtue."

Production steps:

Step 1: Materials

Step 2: wash rosemary, chop and set aside

Step 3: soften the butter, add sugar and salt

Step 4: mix well with a rubber scraper

Step 5: beat with an egg beater

Step 6: sift in the low gluten powder

Step 7: mix well

Step 8: add crushed rosemary

Step 9: mix well

Step 10: wrap the plastic film, shape it into a 3 cm square strip, and refrigerate until it solidifies

Step 11: take out and cut into pieces about 0.6cm thick

Step 12: put in the baking tray,

Step 13: put in the oven, middle layer, heat up and down 170 degrees, bake for 15-20 minutes

Step 14: light gold on the surface, out of the oven

Materials required:

Low gluten powder: 150g

Butter: 57g

Powdered sugar: 35g

Salt: 1 / 8 teaspoon

Fresh rosemary: 1 tablespoon

Note: if it's urgent, put the dough into the refrigerator and freeze for about half an hour until it solidifies, but don't freeze it too hard, otherwise it's not easy to slice. It's not urgent. It can also be stored in the refrigerator freezer. Put it in the refrigerator one day before baking

Production difficulty: simple

Baking technology

Production time: several hours

Taste: sweet