*3.2. Shortcake Biscuit Preparation*

The biscuits were prepared as three variants with different amounts of added insect flour, which partially replaced the wheat flour and butter. Control biscuits were prepared without the addition of insects. The shortcake recipe contained commonly used ingredients, including wheat flour (300 g), butter (150 g), eggs (60 g), and sugar (70 g) [48]. The cold ingredients were then kneaded manually into dough, cooled, then sheeted manually on a dough sheeter to a uniform thickness of 0.5 cm, cut into round shapes measuring 5 cm in diameter, and baked at 180 ◦C for 25 min in a preheated oven. The biscuits were placed randomly to minimize the impact of their placement on the tray on their characteristics during baking. The biscuits were then allowed to cool at room temperature and subjected to physical and color measurements. Next, the biscuits were frozen at −18 ◦C so that additional analyses could be performed within two weeks. The quantities of ingredients for each biscuit variant are presented in Table 5.


**Table 5.** Recipe for shortcake biscuits.

C—control sample; M1—modification method 1; M2—modification method 2; M3—modification method 3.
