How to make classic French seaweed shortbread

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  1. Prepare the ingredients.Soften butter, low-gluten flour, eggs, light cream, chopped sesame and seaweed, sugar, salt, and baking powder.

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  2. Add butter to powdered sugar and salt, mix well, and beat with an electric egg beater.Slightly whitish.

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  3.Add the egg yolk liquid in portions and beat until completely combined.

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  4. Beat the egg with a whisk until it is close to mayonnaise;

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  5.Add whipping cream.

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  6.Continue to beat and mix evenly.

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  7.Use a spatula to gather butter to the bottom of the basin.

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  8. Sieve the low-gluten flour into a basin.

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  9.Sift the baking powder into a basin.

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  10.Use a spatula to cut and mix evenly.

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  11.Knead the dough evenly with your hands.

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  12.Add sesame seeds and seaweed.

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  13. Knead the seaweed dough evenly.

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  14.Wrap in plastic wrap and place in the refrigerator for 20 minutes.

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  15.Sprinkle a layer of cake flour on the panel.Take out the dough, roll it out to a thickness of about 1cm, and use a mold to make a round shortbread.

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  16. Make the shortbread one by one and arrange on a plate for later use.

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  17. Beat the egg liquid, add 5ml of water and mix well.At the same time, preheat the oven to 150 degrees for 10 minutes.

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  18. Brush a layer of egg yolk liquid on the surface of the cake, and then brush it after it is slightly dry.Go up one level.

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  19. After applying the second layer of egg yolk water, immediately use a fork or bamboo skewer to Make deep lines in the cookie dough.

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  20.Put it into the middle layer of the preheated oven, heat it to 170 degrees Celsius, and then lower it.Bake at 150 degrees Celsius for 20-25 minutes (if you cannot adjust the upper and lower heat, bake at 160 degrees Celsius)

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  21.A delicious plate of seaweed shortbread is ready, and the house is filled with fragrance.