Butter Walnut Crispy

Prepare raw walnut kernels, select half a slice of walnut kernels and chopped walnut kernels

Add the chopped walnuts to the low-gluten flour and baking soda, and beat into powder with a food processor.

Melt the butter, add brown sugar and mix thoroughly

Add the egg liquid three times and mix well

Stir the butter and egg mixture evenly

Pour the mixture of walnut kernels and flour into the butter and stir with a spatula

Fold until the dough does not stick to the spatula and there is no dry flour.

Divide the dough into pieces of about 20 grams each and shape into a slightly round shape

Place oiled paper on a baking sheet, flatten the small dough in the baking sheet, and place a walnut kernel in the middle

Do them all in order, leaving a little space between the cookies so they will increase slightly in size when baked.

Place in the middle rack of the oven, heat up and down, 180 degrees for 10 minutes.

After baking, turn off the heat and leave it in the oven for a few minutes.

The biscuits taste better after they are cooled on the grill.

Overview