The invention discloses high-
fiber fruit and vegetable crisp biscuit flour. The high-
fiber fruit and vegetable crisp biscuit flour is characterized by being made from raw materials including, by weight, 300-400 parts of flour, 0.6-0.8 part of Angel dried
yeast powder, 15-19 parts of ginger, 4-6 parts of edible salt, 20-28 parts of
kiwi fruits, 30-40 parts of carrots, 8-12 parts of
palm oil and an appropriate quantity of water. In the making process of the biscuit flour, the
yeast powder is added, dough is kneaded, fermented and smashed into flour again, and therefore the obtained biscuit flour can be directly used for making biscuits without waiting for
fermentation, and production time is saved; added ginger water has
alkalinity and can neutralize acidic materials generated by the
yeast powder in the
fermentation process, and the acidic materials are prevented from affecting taste; the added
kiwi fruits and the added carrots can increase the content of
nutrient substances such as
cellulose in the biscuit flour and increase the nutritive value of the biscuit flour; the
palm oil is added in the dough kneading process and can permeate into the flour, and therefore the biscuits are crisper.