Cocoa Nut Shortbread

Overview

I always wanted to put all the flavors I wanted into a cookie to make a cookie with rich texture and long aftertaste. I finally made it. A small cookie came out of the oven like magic, rich in the aroma of walnuts, the crunch of cashews, the slightly bitter cocoa, the richness of brown sugar, the sweetness of honey, and the compound caramel taste. I couldn’t stop eating even a few pieces. Baking made my busy life more refined and perfect👽

Tags

• baking
• children
• afternoon tea
• fast food
• brown sugar
• butter
• cake flour
• cocoa powder
• egg liquid
• honey
• walnut powder
• cashew nuts

Ingredients

Steps

1. 1 Bake walnut kernels in the oven at 100 degrees for ten minutes. After cooling, use a food processor to grind into powder and set aside

   

2. 2 Soften the butter in the microwave for about 20 seconds, add the brown sugar and beat with a hand whisk to combine

   

3. 3 Add egg liquid and continue beating with a whisk until liquid is no longer visible

   

4. 4 Add walnut powder and mix gently

   

5. 5 Sift in the cocoa powder and low-gluten flour mixture, stir gently until there is no powder on the surface, and place it in the refrigerator for 10 minutes

   

6. 6 Line a baking sheet with oiled paper. Gently roll the dough into a small ball with your hands. Do not over-squeeze it. Shape it into shape. Each ball is about 10 grams. Place it on the plate and arrange it

   

7. 7 Break each cashew nut in half, take one halves and gently press it into the dough with your fingers. Do not use too much force to avoid the dough cracking and spreading. Preheat the oven

   

8. 8 Bake in the oven at 170 degrees for 8 minutes. Bake on top layer for 8 minutes. Add half a fingernail size of honey to each biscuit. Continue baking for 18 minutes. Take out and let cool

   

9. 9 Picture of the finished product, keep it sealed after cooling to maintain the crispy texture