Baobab shortbread

Name: Baobab shortbread
Prep time: 25 min
Cook time: 15 min
Total time: 90 min
Yield: 10
Cuisine: Sénégal
Ingredients: 250 g wheat flour; 15 g food-grade baobab pulp powder, no shell or seeds; 100 g granulated sugar; 125 g soft unsalted butter; 1 medium egg, about 50 g without shell; 1 small pinch salt

🍪 Buttery crumbly biscuits with a small amount of baobab pulp powder.

Ingredients

250 g wheat flour
15 g food-grade baobab pulp powder, no shell or seeds
100 g granulated sugar
125 g soft unsalted butter
1 medium egg, about 50 g without shell
1 small pinch salt

Preparation

Mix flour, baobab powder, sugar and salt. Add butter in small pieces and rub to a sandy texture.

Add beaten egg and bring together quickly without prolonged kneading. Flatten into a disc, cover and refrigerate 30 minutes; do not taste raw dough.

Preheat to 170 °C fan or about 180 °C conventional. Roll between baking-paper sheets to 4–5 mm.

Cut about thirty 5–6 cm biscuits depending on diameter, and space on one or two cool lined oven trays.

Bake about 13–15 minutes until edges are lightly golden and centres set. Watch the final minutes, rotate if needed and extend carefully for your oven.

Leave on tray 5 minutes, then transfer to a rack. Cool completely for about 15 more minutes or longer before storage. Approximate yield: thirty biscuits, ten portions of three.