Abstract: The low gluten flour and Auricularia auricula powders were used as the raw material,and the oil,sugar,salt,baking powder and other materials were used by appropriate amount in this study. The texture analysis,physical and chemical properties,and shelf life of Auricularia auricula crisp biscuits were evaluated. The results showed that the optimum formula was that low gluten flour was 100 g,Auricularia auricula powders was 12.5 g,sugar was 25 g,the baking powder was 2.5 g,salt was 1.7 g,oil was 40 g(including butter 8 g,palm oil 32 g),antioxidant TBHQ dosage was180 mg(in oil). Under the optimal formula,Auricularia auricula crisp biscuits were of full shape,fine structure,uniformity color,and good taste,and sensory score was(94±1).The crisp biscuits of which contains 2.8 g water,2.56 g ash content,33.2 g fat per 100 g. Acid value(in oil)was 0.45 mg/g,peroxide value(in oil)was 0.0012 g/100 g and the hardness value was 27.30 N. The physical and chemical properties of the products accord with the standard of biscuits. The shelf life of Auricularia auricular crisp biscuits was about one year predicted by accelerated test. Both good features,organizational structure,crispy and the unique taste crisp biscuit of Auricularia auricula was obtained.