Afternoon tea: Spanish shortbread
A very crisp biscuit. It's not the kind of "crispy" that crumbles when you touch it. When you eat it in your mouth, your tongue will melt away. Moreover, the production time is very short. It's a very easy snack. It's not sweet or greasy. It's suitable for afternoon tea.In the original recipe, there is a proper amount of lime dander. I have added rice. It should be more delicious.
Step 1 . Stir fry medium flour over low heat until done.
Step 2 . Sugar is ground into powdered sugar.
Step 3 . Soften the butter at room temperature and sift in powdered sugar.
Step 4 . Mix well with your hands and add the egg liquid.
Step 5 . Continue to mix well by hand and add almond powder.
Step 6 . Sift in the fried flour.
Step 7 . Grasp well and form a ball.
Step 8 . Press flat, roll into thin slices, and press out your favorite shape with a mold.
Step 9 . Or knead it into a circle by hand, and discharge it into the oven. Heat it with full power and heat it with half power, 180 degrees, in the middle layer, for about 25 minutes, until the surface is golden yellow. Turn off the fire and let it cool.
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