Watermelon sugar biscuits
Watermelon sugar biscuits are a delicate, slightly sweet snack inspired by traditional Meizhou-style baked goods, incorporating subtle watermelon essence for a refreshing twist. Perfect for afternoon tea or festive gatherings in southern China, they feature a crisp outer layer with a tender, subtly fragrant interior. The light pink hue and mild sweetness make them especially appealing to children and elders alike.
맛: Mildly sweet with a hint of fruity freshness, balanced by buttery richness and a delicate crumbly texture총 시간: 约 1小时10分钟（含冷藏与冷却时间）인분: 1추천 대상: Children, elderly, tea-time guests, festival celebrations예산: ¥15–¥25 per batch (makes ~24 pieces)
재료
- All-purpose flour 200g
- unsalted butter 100g (softened)
- granulated sugar 80g
- egg yolk 1 (for binding)
- dried watermelon powder 15g (or finely ground dehydrated watermelon rind)
- baking soda 2g
- salt 1g
- powdered sugar for dusting (optional)
영양
CaloriesApprox. 380 kcal per 100g serving
Protein4.2g (from flour and egg yolk)
Fat21g (primarily from butter, mostly saturated)
Carbohydrates45g (mainly from flour and sugar)
VitaminsTrace amounts of vitamin A and C from watermelon powder
팁
- Use only the white inner rind of watermelon for drying and grinding—avoid green outer skin to prevent bitterness
- Chill the dough thoroughly to ensure clean slicing and prevent spreading during baking
- For deeper color and flavor, substitute 5g of watermelon powder with natural beetroot powder (adjust to taste)
- Do not overbake—the biscuits should remain pale golden; residual heat will continue cooking them slightly after removal
조리 단계
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