Brown Sugar Walnut Cookies

Name: Brown Sugar Walnut Cookies
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 125g butter; 250g Low-gluten flour; 80g brown sugar; 1 piece egg; 120g California Walnut

by Connie Chen

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

Brown sugar walnut biscuits are very suitable for winter nutritional biscuits. They are crispy and have a caramel taste. You can eat walnuts with one bite. Every bite is quite satisfying!
Brown sugar contains about 95% of sucrose, retains more of the nutrients of sugar cane, and is easier to digest and absorb by the human body. Therefore, it can quickly replenish physical strength and increase vitality, so it is also called "Oriental Chocolate". Brown sugar not only contains can provide Thermal carbohydrates also contain malic acid, riboflavin, carotene, niacin, manganese, zinc and other trace elements that are indispensable for human growth and development. Brown sugar has the effects of replenishing qi and blood, strengthening the spleen and warming the stomach. The arginine, oleic acid, and antioxidants contained in walnuts can protect the cardiovascular system.
The trace elements zinc and manganese contained in walnuts are important components of the pituitary gland. Regular consumption of walnuts is beneficial to the nutritional supplement of the brain and has the effect of invigorating the brain. The vitamin E contained in walnuts can protect brain cells from free radicals. The damage can help improve memory, and it can also nourish the skin and make people white and tender. In general, this brown sugar walnut biscuit is very suitable for this season's nutritional snacks.

Ingredients

Brown Sugar Walnut Cookies

1. Prepare materials

2. The butter is softened at room temperature, add brown sugar, and mix well

3. Stir the butter and brown sugar well, and beat until the butter expands

4. Add the egg liquid in batches and stir evenly, each time the egg liquid and butter are completely fused together before adding the next egg liquid

5. The butter must be completely fused with the egg liquid without separation, and the butter must be sent to a fluffy state

6. Add sifted low-gluten flour

7. Mix well with a rubber spatula

8. Add chopped walnuts

9. Mix well into brown sugar biscuit batter

10. The prepared brown sugar walnut biscuit batter can be rolled into small round cakes and bake immediately, or the batter can be put into a fresh-keeping bag and formed into a rectangular parallelepiped shape, refrigerated for more than 4 hours and then sliced and baked

Tips:
1. The butter should be softened at room temperature in advance, so that the softened butter is easy to pass. How to judge whether the butter has been softened? You can easily press it down with your hands, and the butter at this time has softened;
2. To make the biscuits crispy, the butter must be fully dispensed;
3. It is recommended to grind brown sugar into powder with a grinder. Brown sugar and butter are easier to disperse and melt together;
4. If you want to shape the biscuits into the square in the picture, it is recommended to put the cookie dough wrapped in plastic wrap in a box of the shape of a waste toothpaste box, and then put it in the refrigerator for refrigeration. The purpose of this is to help the biscuits shape;
5. Regardless of whether the baked biscuit dough is rolled into a round shape or refrigerated and shaped, try to divide the biscuit dough into uniform thickness to ensure the quality of baking;
6. You can make more biscuit dough in your spare time. It can be stored in refrigeration for about a month. When you want to eat biscuits, take out the slices from the refrigerator and bake.