SHORTBREAD COOKIE PRODUCTION METHOD Russian patent published in 2011 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry. The method is implemented as follows. At the beginning one thoroughly stirs sugar-sand, melange, dairy butter, an essence and baking powders. Then one introduces peanuts (preliminarily fried and finely milled), glutaminic and ascorbic acids into the produced mixture, it is stirred and wheat flour is added to it. The produced dough is shaped in the form of separate products and baked. The components are used at the following ratio wt %: wheat flour- 43.963-46.935, sugar sand - 17.903, dairy butter - 24.052-25.92, melange - 6.314, salt - 0.183, soda - 0.041, carbonammonium salt 0.041, essence - 0.183, peanuts - 2.42-7.26, glutaminic and ascorbic acids - 0.03 each.

EFFECT: invention ensures improving biological and food value of the cookies by way of increasing content of protein and balancing its amino acid composition and improving organoleptic properties and extending the range of available products.

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