Brown Sugar Walnut Cookies

Name: Brown Sugar Walnut Cookies
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 340g Low-gluten flour; 170g California walnuts (dry); 1 teaspoon Baking powder; 1 piece egg

by Rabbit kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

This biscuit is especially delicious because of the addition of brown sugar, oatmeal and walnuts. Seeing baking powder in the recipe, you may think that the recipe is not natural enough. But in fact, many auxiliary materials are needed for baking. If you insist on not adding ingredients, some things will not be possible. For example, mousse, without gelatine, seems to be impossible. And this biscuits can be used without baking powder, but the mouth feel should not be so fluffy, it will be firmer and harder. With baking powder, the biscuit is very crispy! When spring sleepiness strikes, use a few brown sugar walnut biscuits with a cup of tea, which is immediately full of energy~

Ingredients

Brown Sugar Walnut Cookies

1. Brown sugar is easy to agglomerate, it is ground into powdered sugar beforehand, the eggs are beaten into egg liquid, and the butter is softened in advance

2. Mix the low flour and baking powder through a sieve, roast the walnuts in the oven at 170 degrees for about 10 minutes, and then let them cool and break into small pieces.

3. Mix the butter and brown sugar powder with a spatula. Use a whisk to beat the butter and brown sugar mixture until the color becomes lighter and the volume becomes larger.

4. Add the egg liquid in several times and beat with an egg beater until the egg liquid is completely absorbed. At this time, the butter is lighter in color and larger in volume

5. Sift into the powder mixture and stir into a dough with a spatula

6. Add walnut meat, mix well

7. Divide the dough into two parts, transfer to the plastic wrap, wrap it with plastic wrap, and then shape it into a rectangular strip with a side length of about 3.5 cm

8. Put it in the freezer of the refrigerator for 1 hour and then cut into thick slices with a thickness of about 0.8 cm. The cut surface is placed on the baking tray in turn, leaving a gap between the biscuits