Butter Walnut Crisp
by Meng Yue's small stove
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Prepare raw walnuts, choose half of walnuts and chopped walnuts
2. Add low-gluten flour and baking soda to the chopped walnut kernels, and beat them into a powder with a food processor.
3. Melt butter, add brown sugar and stir well
4. Add egg liquid three times and mix well
5. Stir well butter and egg liquid
6. Pour the mixed powder of walnut kernels and flour into the butter and stir with a spatula
7. Stir until the dough does not stick to the spatula and there is no dry flour.
8. Divide the dough into about 20 grams and round it slightly
9. Spread greased paper on the baking tray, squeeze the small dough in the baking tray, and put a walnut kernel in the middle
10. Do all the biscuits one by one, leaving a little space between the biscuits, and the volume will increase slightly when baking.
11. Put it in the middle of the oven and heat up and down at 180 degrees for 10 minutes.
12. After baking, turn off the heat and let it sit in the oven for a few minutes.
13. The biscuits taste better after they are placed on the grill to cool.
