Seaweed, sesame and celery cookies
Overview
The above ingredients are only used to make butterfly-shaped, house-shaped and tree-shaped biscuits. Moon biscuits use extra ingredients, which is half of the above ingredients
Tags
Ingredients
Steps
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250g butter, softened at room temperature.
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Cut the butter into small pieces.
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Because the temperature is low in winter, the softening effect is poor, so melt it with warm water and let it cool and solidify slightly before processing.
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eggs, mix well and set aside.
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Set aside white sugar.
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Add sugar and salt to butter and stir until white.
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Add the whole eggs one at a time and mix evenly.
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Finally it turns light yellow.
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Weigh the cake flour and set aside.
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Pour the flour into the butter, mix evenly, form into a ball, and refrigerate to rest for 1 hour.
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While the biscuits are refrigerated, wash, drain and finely chop the onions and celery.
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Cut the seaweed with scissors.
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Take out the biscuit material, roll an appropriate amount into thin slices, sprinkle with chopped chives and seaweed, fold and knead evenly.
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Then roll it into a thin sheet on plastic wrap and put it in the refrigerator for 10 minutes. When it hardens, take it out and use a cookie cutter to press out the shape.
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Preheat the oven to 150° and bake on the middle rack for 10 minutes.
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Take out and let cool.
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Take the remaining biscuit material and roll it out thinly, sprinkle with chopped seaweed and celery.
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Sprinkle with sesame seeds, fold and knead evenly.
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Roll it out into a thin sheet on plastic wrap, freeze it in the refrigerator for 10 minutes, then take it out and use a house biscuit mold to press out the shape.
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Bake on the middle layer for 10 minutes.
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Take the raw materials and repeat the above operation to make moon-shaped biscuits.
