Aca Tm33ht Oven Edible-walnut Shortbread Cookies

Aca Tm33ht Oven Edible-walnut Shortbread Cookies

1. 60 grams of walnut kernels are crushed with a wall-breaking machine, and other ingredients are weighed for later use.

2. Sunflower oil, sugar, walnut powder, and two-thirds of the whole egg mixture are mixed. (The remaining third of the egg liquid is left to brush the surface of the peach crisp)

3. Stir the mixed ingredients evenly to form a viscous shape.

4. Sift flour, baking powder, and baking soda into the mixed ingredients.

5. Use a spatula to mix into dough.

6. Weigh out about 20-22 grams of shortbread dough.

7. Rub round and relax for 10 minutes.

8. When you relax the dough, prepare the walnuts for decoration. (Walnut kernels are broken into two halves)

9. The oven is plugged in and preheated with the baking gear.

10. Put oil paper in the baking tray, put the shortbread dough and press flat, use the remaining egg liquid to brush the surface of the dough.

11. Then decorate the walnut kernels on the surface of the cake dough with the egg liquid (the walnut kernels are outside of 60 grams)

12. After preheating is complete, put the bakeware in the middle of the oven.

13. Set 180° for 25 minutes.

14. Take a look at this delicious and crispy walnut pie. The color is even, the heat and time are just right.

15. Crisp is not good, not good.

Tips:

Baking powder and baking soda can't be ignored, otherwise they won't be crispy. The walnut decoration can be ignored.