ショートブレッド ブラックペッパー. Mix 2 tablespoons water with second egg yolk and beat lightly. Web preheat oven to 350°.
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Use the egg wash to brush the exterior of the chilled log of dough. (greenspan recommends sanding sugar, but any good coarse sugar will do.) this will add extra crunch and keep the dough from spreading in the oven. Web mix together flour, baking soda, black pepper and cocoa together.
(Greenspan Recommends Sanding Sugar, But Any Good Coarse Sugar Will Do.) This Will Add Extra Crunch And Keep The Dough From Spreading In The Oven.
Web a 強力粉 50g 薄力粉 50g ココアパウダー 10g 塩 1.5g ブラックペッパー（挽き立て） 0.2g 玄米粉（または米粉） 80g 菜種油50g メープルシロップ45g ヒマラヤ岩塩適宜 手順 aの材料を合わせてボウルにふるい入れる。 菜種油とメープルシロップを乳化するまでよく混ぜ合わせる。 1に2を一度に入れて、カードなどでこねないようにざっくり. Add in the dry flour mix and chocolate chips to the creamed butter sugar mix and make a soft dough. Use the egg wash to brush the exterior of the chilled log of dough.
Mix 2 Tablespoons Water With Second Egg Yolk And Beat Lightly.
In a bowl cream together butter and sugar until fluffy. Lightly roll dough in coarse sugar. Web preheat oven to 350°.
Web Mix Together Flour, Baking Soda, Black Pepper And Cocoa Together.
