Walnut shortbread cookies
Overview
This one has a crispy texture and is very filling! I was a little sloppy and didn't take enough photos of the preparation part, but fortunately the operation is simple and you can do it without looking at the pictures! I will definitely make up the recipe next time, please be considerate!
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Ingredients
Steps
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Materials weighed and prepared. (No picture included) After the butter has softened at room temperature, add the sugar and stir evenly with an electric whisk
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Add the eggs in two batches and continue beating until the butter is puffy and the color is milky white
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Sift in low-gluten flour and baking powder, use a rubber knife and hands to stir into a uniform flour-free dough (not shown in the picture) 2. Divide the dough into small balls of about 23g, place them in the palm of your hand and flatten them slightly, crush the walnuts and gently press them into the center of the cake, and evenly brush with egg wash.
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Place in the middle shelf of a preheated oven at 180 degrees and 160 degrees, and bake for about 18 minutes. The surface and bottom of the biscuits will turn golden brown and are baked through.
