Steps to make cherry tomato pecan shortbread

Cherry tomato pecan shortbread is a must-eat cake for candidates before exams. This cake is rich in nutritional value. Let me introduce it to you in detail.

Cherry Tomato Pecan Shortbread

My daughter held a swearing-in ceremony today, and the countdown to the college entrance examination has entered 100 days.

Seeing my daughter studying hard every day, I feel both relieved and distressed. Twelve years of hard work will finally pay off. I pray for my daughter!

Make this delicious cookie, I hope these little flowers can cheer for my daughter!!!

Ingredients for Cherry Tomato Pecan Shortbread

35g dried cherry tomatoes, 25g pecan kernels, 100g low-gluten flour, 30g powdered sugar, 15g almond powder, 15g corn flour, 45g butter, 25g egg whites, 1/4t baking powder

How to make cherry tomato pecan shortbread

Use a grinder to grind the dried cherry tomatoes and pecans together and set aside

Sift low-gluten flour, baking powder and powdered sugar and add almond powder, corn flour and

Flour and butter, rub into a uniform loose shape by hand

Add egg whites and crushed cherry tomatoes and pecans and mix well with your hands

For the dough

Put the dough in a fresh-keeping bag and roll it out with a rolling pin to a thickness of about 0.5

Flake

Refrigerate the dough for 2 hours and cut into shapes using a mold.

Preheat the oven to 175°C, bake for 20 minutes, and simmer with residual heat after turning off the heat.

In just 5 minutes

Tips

Refrigeration can be changed to freezing, but remember not to make it too hard. Otherwise it will be difficult to cut