Butter biscuit

The invention belongs to a butter biscuit which comprises the following components in percentage: 35% of high gluten flour, 5% of white granulated sugar, 15% of eggs, 5% of yeast, 10% of coconut powder, 5% of a modifier, 10% of water, 10% of ghee and 5% of salt. A preparation method of the butter biscuit comprises the following steps: mixing, standing, cutting, forming, fermenting, baking and obtaining of a finished product. The invention develops a new butter biscuit which is delicious in taste and rich in nutrition, and the variety of biscuit is increased. 本发明属于一种白脱别司忌，其成分按百分比可分为：高筋粉35%、白沙糖5%、鸡蛋15%、酵母5%、椰子粉10%、改良剂5%、水10%、酥油10%、盐5%，其制备方法为：混合、静置、分割、成型、醒发、烘烤及成品，本发明研发一种新的白脱别司忌，入口味美，营养丰富，增添了别司忌的种类。