27 Baking Diary-cashew Butter Biscuits

27 Baking Diary-cashew Butter Biscuits

1. Ingredients.

2. Put the butter in the milk pan, heat it on a low heat to melt it, don't leave the pan, watch it slowly turn brown and turn off the heat immediately! (This step is very important!)

3. Pour the coked butter into a bowl, put it in the refrigerator, let the butter re-solidify until the butter is usually softened, add sugar, and beat with an electric whisk. (Originally brown, the color of the 27's phone is more yellowish, um~)

4. Add the egg liquid and continue to stir until the egg liquid and butter are completely integrated.

5. Sift in the flour, mix well with a spatula, and mix until there is no dry flour.

6. Add the chopped cashew nuts and mix well.

7. Make it into your favorite biscuit shape. 27 is lazy, just use the shape of a marguerite biscuit. If you want to slice or use a mold, you need to knead the dough into a column or slice and put it in the refrigerator for more than an hour before modeling. Oh!

8. Put it in the preheated oven, middle level, upper and lower heat, 180℃, about 15 minutes, bake until the appearance is beautiful light brown gold~

9. The cashew nut biscuits after the butter is carrified are finished~ When the butter is carrified again, be sure to use the lowest heat and simmer slowly, otherwise the butter will be battered! This step is the key! If the pot is still hot after turning off the heat and the butter continues to coke, immediately put the pot in cold water and let the pot cool down, so as to ensure that the butter will not batter!

10. Alright~ Alright~ A butter cookie with a crispy texture is complete~

11. The sugar part is increased or decreased according to your taste, and the cashew part can be replaced with any nuts or preserved fruits you like! Served with a cup of thick custard~ Let's start~