Whole Wheat Biscuits
These whole wheat biscuits are a healthier alternative to cookies, made with a blend of cake flour and whole wheat flour. The recipe suggests using powdered sugar instead of granulated sugar for better texture.
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These biscuits offer a wholesome, lightly textured treat that is perfect for everyday snacking. Baked until golden and stamped with playful patterns, they make a delightful addition to a tea break or a lunchbox.
Ingredients
Cake flour
190g
Whole wheat flour
34g
Egg
50g
Butter
55g
Corn oil
48g
White sugar
60g
Instructions
1
Step 1
Prepare the ingredients and amounts
2
Step 2
Mix the low-gluten flour and whole wheat flour evenly
3
Step 3
Shell the egg, beat it, and set aside
4
Step 4
Place the butter in a bowl to soften
5
Step 5
Add fine sugar and beat until smooth
6
Step 6
Add the egg liquid in two batches and beat thoroughly
7
Step 7
Add corn oil and beat again until smooth
8
Step 8
Add the mixed low-gluten flour and whole wheat flour
9
Step 9
Fold with a spatula until there is no dry powder, or you can wear disposable gloves to mix evenly
10
Step 10
Wrap the dough in a plastic bag and refrigerate for half an hour
11
Step 11
Divide the dough into small portions of 20 grams each
12
Step 12
Use a mooncake mold to stamp patterns onto the cookies
13
Step 13
Place the whole wheat cookie dough in the lower middle of a preheated oven and bake at 170 degrees Celsius for 20 minutes
14
Step 14
Cartoon patterns, children will definitely love them
