Black and white sesame shortbread

Overview

Actually, this was not the planned cookie. Originally, I asked for Junzhi’s black and white sesame biscuits, and I brought back a large bag of white sesame seeds. But, you told me earlier, Junzhi’s biscuits need to be frozen until hard, and the time is not enough (actually, what I mean is that by the time they are ready, the sun will have set and there will not be enough light). Let's put Junzhi's biscuits first. Don't you want black and white sesame biscuits? It doesn't matter. You can modify Teacher Meng's recipe and make black and white sesame cakes in different ways. Want it delicious? I understand, delicious means delicious, crispy! Crisp! Fragrant!

Tags

• baking
• children
• cookies
• afternoon tea
• baking powder
• butter
• cake flour
• vanilla powder
• white sesame
• whole egg liquid
• black sesame
• fine sugar
• salt

Ingredients

Steps

1. 1 Materials

   

2. 2 Soften the butter, add caster sugar, salt, vanilla powder,

   

3. 3 Beat evenly with a whisk

   

4. 4 Add the egg liquid in portions and beat until a smooth creamy paste

   

5. 5 Sift low-gluten flour and baking powder into the butter paste and mix well

   

6. 6 Add black and white sesame seeds and mix in irregular directions

   

7. 7 Use a spoon or spatula to dig into small pieces of 7 grams each and place them on the baking sheet

   

8. 8 Put it in the oven, middle layer, raise the heat to 180 degrees, lower the heat to 160 degrees, bake for about 15 minutes, turn off the heat and continue to simmer for about 10 minutes

   

9. 9 The surface is golden brown.