Butter Watermelon Seed Shortbread
Butter Watermelon Seed Shortbread
Story
These delightful buttery shortbread blocks offer a wonderful textural contrast, pairing a rich, melt-in-your-mouth pastry base with the satisfying, nutty crunch of roasted watermelon seeds. It is a nostalgic, traditional treat that is perfectly paired with a warm cup of afternoon tea.
Ingredients
low-gluten flour
140g
whole egg
15g
watermelon seed kernels (roasted)
100g
low-gluten flour
15g
whole egg
15g
butter
70g
fine sugar
50g
salt
1/4 teaspoon
fine granulated sugar
50g
butter
20g
Instructions
1
Step 1
Place the watermelon seed kernels into a preheated oven at 160°C and bake for about 8 minutes, until fragrant. Take out and let cool for later use. First, make the base dough. After softening the butter from the base ingredients, add the caster sugar and salt and beat slightly, then pour in the whole egg liquid. Continue to beat until the butter and whole egg are completely blended. The butter does not need to be whipped too much. Sift the low-gluten flour into the butter.
2
Step 2
Place the dough on a baking pan and use your hands to press it into a square dough about 1 cm thick. Put the shaped dough into an oven preheated to 170°C top and bottom heat, middle rack, and bake for 15-20 minutes, until slightly yellowed. While baking the base, you can make the watermelon seed filling. Pour the butter and caster sugar from the watermelon seed filling ingredients into a small pot, heat over low heat until the butter is completely melted (butter just needs to melt, sugar does not need to melt, or heat in the microwave for 1 minute). When it cools slightly and is no longer hot to the touch, add the whole egg liquid and low-gluten flour.
3
Step 3
Stir with a rubber spatula to mix them evenly. Pour the roasted watermelon seed kernels into the mixture. Continue to mix well, and it becomes the watermelon seed filling. Spread the watermelon seed filling over the baked base dough and smooth it flat with a spatula. Put it back into the oven at 170°C and bake for 15-20 minutes, until the surface is golden brown. Cool before cutting into several small squares.
