Walnut Chocolate Handmade Cookies
Overview
The amount of butter cannot be reduced. This biscuit is kneaded with butter. Water and milk cannot be added, otherwise the texture will become hard and not so delicious.
Tags
Ingredients
Steps
-
Soften 80 grams of butter at room temperature, add 40 grams of powdered sugar and beat evenly. I didn't have powdered sugar, so I used caster sugar instead. Because chocolate and cocoa powder are added, the amount of sugar is reduced.
-
Add half of the egg liquid in two batches, beating well after each addition before adding the second time.
-
Sift in 120g of low flour and 1g of baking powder.
-
Sift in about 20 grams of chocolate powder. Powder tends to form lumps, so sift it to make it fluffy and easy to mix. Then knead with butter to form a dough. I forgot to take a photo of the kneaded dough.
-
Take the kernels of walnuts and break them into small pieces.
-
I used Dove's dark chocolate cut into small pieces. It's better if you have heat resistant chocolate for baking. Personally, I feel that if the biscuits are not baked for a short period of time and the temperature is not high, this method will work.
-
Knead the chocolate and walnuts into the dough.
-
Wrap in plastic wrap and arrange into a rectangular shape. I used half the dough.
-
I added black sesame powder and rose paste to the other half of the dough. Because this move was purely a temporary idea, it was not perfect. This one should look better without cocoa powder. Now after kneading it, you won’t see any roses.
-
Wrap it in plastic wrap, shape it, and put it in the refrigerator for 45 minutes to an hour. (Note that it is frozen, not refrigerated)
-
Take it out of the refrigerator and cut it into slices. I have a few slices chopped up.
-
Preheat the oven to 170 degrees and bake on the middle shelf for 20 minutes.
-
It’s delicious!
