Abstract: Gynostemma pentaphyllum （Thunb.） Makino as a special additive was added into the formula of the short biscuit. The single factor test and the orthogonal test were adopted, and the sensory evaluation score was used as the indicator. It was concluded that the best process formula of the short biscuit with Gynostemma pentaphyllum （Thunb.） Makino was low gluten flour of 100 g, shortening of 30 g, sugar of 30 g, egg of 10 g, milk powder of 5 g, Gynostemma pentaphyllum （Thunb.） Makino of 3.0 g, baking soda of 0.5 g, salt of 0.5 g, ammonium bicarbonate of 0.3 g, and water of 45 mL. The best baking temperature was 200 ℃/180 ℃ and the best baking time was 15 min. The short biscuit had the special flavor of Gynostemma pentaphyllum （Thunb.） Makino. Finally, the physico-chemical properties of the samples were determined for the nutrient composition analysis, and the nutrient composition list was made.

Key words: short biscuit, Gynostemma pentaphyllum （Thunb.） Makino, orthogonal test, physical and chemical analysis