How to make hawthorn shortbread

In today's society, many women still cannot cook and are always in a mess when they enter the kitchen. However, the method of making hawthorn shortbread will surely excite you because it is so simple. After learning this dish, you will no longer be a novice in the kitchen. Remember to sprinkle some cooking wine or beer when you are ready to serve it, and the taste will be more fragrant.

1. Prepare the ingredients, weigh the powder, prepare the syrup, oil, eggs and hawthorn slices (hawthorn slices are available in supermarkets)

2. Put the syrup and alkaline water into a basin and stir until the color becomes lighter.

3. Then add low-gluten flour and milk powder (add or reduce the amount of low-gluten flour in the ingredients as needed, do not add all at once)

4. Mix into a dough without dry powder, cover with plastic wrap and refrigerate for 40 minutes

5. Take it out of the refrigerator and cut the dough into two

6. Use a rolling pin to roll out the two doughs to a thickness of about 0.5 cm.

7. Place the hawthorn slices on one of the dough sheets, leaving some gaps, and cut the edges neatly with a cutter. Gently cut a small hole in each hawthorn gap with a cutter to leave a mark for later operation.

8. Put another piece of dough on top, cut the edges neatly, and make small cookies with the remaining dough.

9. Then cut into pieces with a knife

10. Just like this

11. Put it on the baking tray and use a rice pick to evenly cut a few rows of small holes.

12. Apply egg liquid evenly

13. Preheat the oven to 180 degrees and bake for 18 minutes. The surface is bright red.

14. Let it cool naturally after it comes out of the oven. It will be very crispy after it cools down.

15. The crispy hawthorn shortbread is ready

Nowadays, many people suffer from gastrointestinal diseases due to improper diet. Hawthorn shortbread is simple to make and can also play a certain role in regulating the stomach and intestines.