Because corn starch is added, the taste is very crispy. I used almond flour and the aftertaste of the almond scent is wonderful.
|Hazelnut flour (or almond flour)||61g|
|Unsalted butter (fermentation type)||100g|
|Powdered sugar (for decoration)||The right amount|
Mix low powder, corn starch and powdered sugar and sieve them, mix with almond flour; butter softens; bake paper on non-stick baking tray; preheat oven to 170 ° C
Put the butter in a mixing bowl and stir with a rubber spatula until the butter turns white, then quickly stir until soft and smooth.
Sift into 1 mixed powder and mix well. Use a rubber spatula to cut the flour and butter together. After not seeing the dry powder, stir 10 more times.
Use a scraper to clean the mixing bowl, and then gently knead the dough with your hands.
Divide the dough into small pieces of 10-11 grams
Use your palm to knead each piece of dough into small balls and expel the air.
Use three fingers to rub the ball into a 5-6 cm long stick on the panel. After the dough has softened, sprinkle a little flour as needed to prevent sticking (I did n’t sprinkle the flour, it did n’t stick)
Bend both ends of the rubbed bar down into a downward "U" to make a horseshoe shape, and place it on the baking tray with a certain interval.
Place in the oven and bake for 12-15 minutes, until the shortbread is slightly brown, remove it and place it on a cold rack to cool. (Attention! Hot shortbread is particularly fragile, be careful!)
After completely cooling, sift a layer of powdered sugar for decoration on the finished product, and the visiting distance should be closer.