Abstract:The biscuits with unique earthy flavor and notably rich dietary fiber were developed using dried broccoli as the main source of nutrients，in addition to butter，sugar，egg yolks，and low gluten flour as principal raw materials.The quantification of these primary components were determined by single-factor experiments，and the optimal formula was established via response surface methodology，which incorporated 50 g of butter，40 g of sucrose，97.5 g of broccoli powder，and 52.5 g of low-gluten flour.The results showed that the sensory score of the final product was 86.9 and the dietary fiber content of the biscuits were 12.02%of the original sample weight.