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Scallion Thin Biscuits

Main Ingredients

Flour 100g

Fine shallots 20g

Supplementary Ingredients

Yeast (dry) 1g

Baking Soda 0.5g

Seasoning

Salt 1g

Milk 56ml ml

Butter 20g

Parsnip cookies

1. If you do not have dry fine parsnip minced, make your own, fine parsnip washed and finely chopped

2. Bake in the oven at 150 degrees for about 10 minutes, be careful not to over bake

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3. Liquefy the butter, combine the milk, yeast Mix the milk, yeast, flour, salt, baking soda, finely chopped shallots and butter together

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4. Knead the dough into a homogeneous ball, and leave it to rise for 10 minutes at room temperature, then roll out the dough into a large sheet, about 1mm thick

5. Poke holes into the dough evenly with a fork, and cut it into squares of the right size, or you can use your favorite cookie molds to carve out the shapes

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6. Arrange them neatly in a baking tray

7. Place them in the middle of the preheated oven at 190° and bake for 10 minutes, then serve when completely cooled

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Scallion Cookies

Scallion Cookies