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Easiest Way to Make Appetizing Psyllium Husk Shortbread with Dry Fruit

Psyllium Husk Shortbread with Dry Fruit.

Psyllium Husk Shortbread with Dry Fruit You can cook Psyllium Husk Shortbread with Dry Fruit using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Psyllium Husk Shortbread with Dry Fruit

  1. You need 160 grams of Butter (or Oil).
  2. Prepare 80 grams of Sugar.
  3. It’s 200 grams of Flour.
  4. It’s 60 grams of Potato Starch.
  5. It’s 20 grams of Psyllium Husk.
  6. You need 20-40 grams of Your Favorite Dry Fruits (Recommend Cranberry).

Psyllium Husk Shortbread with Dry Fruit step by step

  1. Put the butter in a heat resistant bowl and wrap. Heat it in microwave for 30 seconds to soften. Add the Sugar and mix well..
  2. Sift the flour into the bowl. Knead the dough..
  3. Add the psyllium husk and knead well..
  4. Cut the dry fruit into your favorite size. Add it and knead well. Roll out to a thickness of about 1cm thick. Cover it wrap and keep it in refrigerator for 30 minutes..
  5. Cut the dough into your favorite size. Bake it at 150℃ over for 20-25 minutes..
  6. I tried to make to use mango & cranberry. My family like cranberry one..
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Easiest Way to Make Appetizing Traditional Shortbread

Traditional Shortbread.

Traditional Shortbread You can cook Traditional Shortbread using 4 ingredients and 5 steps. Here is how you cook that.

Ingredients of Traditional Shortbread

  1. Prepare 25 of p grams of butter, softened.
  2. It’s 1/2 (1 cup) of icing sugar, sifted.
  3. You need 1 2/3 cups of plain flour.
  4. You need 1/4 cup of rice flour.

Traditional Shortbread instructions

  1. Beat butter and icing sugadin a bowl with an electric mixer until light and fluffg. Sift in flours, combine well with a wooden spoon..
  2. Press dough inti a ball. Knead lightly untik smooth. Pat dough into a 23 cn round, about 1 cm thick, on greased baking tray..
  3. Score into fingers or wedges. Pierce with fork. Bake at 140°c for 35-40 minites or until set and browned..
  4. Cool on trays for 2-3 minutes. Transfer to a wire rack. When almost cool. Cut througg line into pieces (try using a bread knife in a sawing motion for neat pieces). Cool shortbread completely. Store in an airthight container..
  5. Note: dough can be rolled out and cut into small rounds or bars, cut with scone or biscuit cutters or pressed into wooden shortbread or butter moulds, as desired. Reduce baking times is cooking smaller pieces..