Abstract: Ta-er-mi, hawthorn and brown rice were used as the main raw materials to make Ta-er-mi biscuits, and the antioxidant activity and hypoglycemic effect of Ta-er-mi biscuits were evaluated through antioxidant experiments and fruit fly experiments. Using texture properties and sensory scores as indicators, the effect of the thickness of raw materials on biscuits was studied. DPPH free radical scavenging rate, ABTS⁺·radical scavenging rate, total antioxidant capacity, sensory scores and the comprehensive scores of the above four items were taken as indicators to determine the optimal formula of Ta-er-mi biscuits through single factor and orthogonal experiments, taking DPPH radical scavenging rate, ABTS⁺·radical scavenging rate, and total antioxidant capacity as indicators to evaluate the antioxidant capacity of Ta-er-mi biscuits. Using Drosophila as the experimental animal, a high-glucose-induced Drosophila type II diabetes model was established, and the total protein, triglyceride, and trehalose content were used as inspection indicators to analyze the effect of Ta-er-mi biscuits on glucose metabolism in the Drosophila model. The experimental results showed that when the thickness of the raw material was 80 mesh, the elasticity, hardness, brittleness and sensory evaluation of the prepared biscuits were better than 40 mesh and 60 mesh, the optimal formula of Ta-er-mi biscuits was: Ta-er-mi flour 60%, hawthorn powder 10%, brown rice powder 10%. Under these conditions, the comprehensive scores of Ta-er-mi biscuits was 73.33±6.24, and the IC₅₀ value of DPPH free radical scavenging rate was 2.22±0.12 mg/mL, the IC₅₀ value of ABTS⁺ free radical scavenging rate was 3.84±0.40 mg/mL. When the concentration of Ta-er-mi biscuit solution was 10 mg/mL, its total antioxidant capacity was 0.74±0.02, all of which were better than ordinary biscuit and worse than the positive control V_C, which indicated that Ta-er-mi biscuits would have certain anti-oxidant activity. Drosophila experiments showed that Ta-er-mi biscuits could significantly reduce the total protein contents, triglyceride content and trehalose contents of the Drosophila type II diabetes model induced by high glucose. Biscuits had the effect of reducing blood glucose.