*3.1. Shortcake Biscuits Manufacturing*

*3.1. Shortcake Biscuits Manufacturing*  The recipe for reference biscuits (denoted as R in the text) was as follows: 200 g wheat flour (type 500) (GoodMills Polska sp. z o.o., Grodzisk Wielkopolski, Poland), 64 g white sugar (Pfeifer & Langen Polska S.A., Środa Wielkopolska, Poland), 20 g brown sugar (Pfeifer & Langen Polska S.A., Środa Wielkopolska, Poland), 2 g milk powder (SM Mlekovita, Wysokie Mazowieckie, Poland), 2.5 g salt (Kopalnia Soli 'Kłodawa' S.A., Kłodawa, Poland), 2 g baking powder (Dr. Oetker Polska Sp. z o.o., Gdańsk, Poland), 80 g baking margarine (Upfield Polska sp. z o.o., Warsaw, Poland), and 44 g water. In the test The recipe for reference biscuits (denoted as R in the text) was as follows: 200 g wheat flour (type 500) (GoodMills Polska sp. z o.o., Grodzisk Wielkopolski, Poland), 64 g white sugar (Pfeifer & Langen Polska S.A., Sroda Wielkopolska, Poland), 20 g brown ´ sugar (Pfeifer & Langen Polska S.A., Sroda Wielkopolska, Poland), 2 g milk powder ´ (SM Mlekovita, Wysokie Mazowieckie, Poland), 2.5 g salt (Kopalnia Soli 'Kłodawa' S.A., Kłodawa, Poland), 2 g baking powder (Dr. Oetker Polska Sp. z o.o., Gda´nsk, Poland), 80 g baking margarine (Upfield Polska sp. z o.o., Warsaw, Poland), and 44 g water. In the test samples, wheat flour was replaced with cricket powder (Crunchy Critters, Derby, UK) in three different quantities of 2%, 6%, and 10% (*w*/*w*) and denoted as CP2, CP6, and CP10, respectively. The amounts of other components were unchanged. The composition of CP (determined in a previously published study [16]) is: protein 42.0 ± 0.4 [%]; fat 29.1 ± 0.6 [%]; 3.6 ± 0.3 [%]; fiber 3.5 ± 0.02; and carbohydrate 21.8 ± 0.8 [%]. All the dry compounds were mixed together with the KitchenAid mixer (5KPM5EWH, KitchenAid, Greenville, OH, USA) for 3 min. Water was then added and mixing continued for another 1 min. The dough was rolled into 2 mm thick sheets, rounded shapes were cut with a Ø60 mm cookie cutter and placed in an aluminum tray. The position of biscuits on baking trays was the same for all variations. Biscuits were baked at 205 ◦C (MIWE Condo, MIWE Michael Wenz GmbH, Amstein, Germany) for 11 min, and then allowed to cool at room temperature for 15 min. The cool biscuits were packed in polypropylene pouches and stored at room temperature in darkness until analysis.
