Jam shortbread
Overview
I ate jam biscuits the day before, but I still want to eat them today. This situation is relatively rare. Normally, I don’t want to eat them immediately after eating them. It shows that the biscuits are delicious and the jam is also delicious. I’ll continue doing it today, but I’ll do it in a different way. Not only do I change the pattern, I also change the recipe. I have been playing with cookies recently and trying different recipes. And cashews are added to today’s recipe, which makes it even more nutritious. Ingredients: 50 grams of butter, 50 grams of flour, 180 grams of cashews, 30 grams of eggs, one baking powder, one-half teaspoon of salt, a pinch of salt, filling: blueberry jam, decoration: powdered sugar
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Ingredients
Steps
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Weigh the butter, cut into small pieces and soften. The butter is so softened that it can be pressed down with gentle pressure using a spoon.
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Add white sugar to butter. Coarse sugar is used here. You can use fine sugar or powdered sugar. The biscuits will have different textures. Beat the butter until it is fluffy.
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Add the beaten egg liquid in portions and beat evenly.
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Crush the cashews.
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Sift the flour salt baking powder into the butter paste.
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Mix well. Form the dough with your hands, flatten it, and refrigerate for twenty minutes. I forgot to take this picture, so I borrowed it. 7. Take out the refrigerated dough and divide it into 12g portions. Preheat the oven to 180 degrees.
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Reunion and make small nests, this is what my daughter asked me to do, and she was also helping.
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Place the prepared biscuits in a non-stick baking pan. If you use a regular baking pan, you need to cover it with baking paper.
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Place in the middle rack of the oven and heat to 180 degrees for 15 minutes.
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Take it out of the oven, let it cool, and spread it with jam.
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Not to mention, this look still looks great with jam.
