Cashew Nut Shortbread Cookies

Name: Cashew Nut Shortbread Cookies
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g butter; 40g Powdered sugar; 180g Zhongyu cake with wheat flour; Several Cashew nuts; 30g Whole egg liquid; 1/2 spoon Baking powder; 0.5g salt

by I have dried shrimp

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Learned from a variety of biscuits... I made such a cashew cake by myself! Simple and fast hand is a must! The crispness is just the right feeling! Very Macau style! ! Those who like nuts can't miss it! Then... the recipe is 8-9 grams each... about 40 pieces! 175 degrees in the middle of the oven.. 15 minutes! Don’t forget to check out the tips!
0 Failed, the delicious creamy cashew nut crisp. The gospel of the handicapped party, if you want to make cookies, you don’t want to squeeze them. After learning this, you don’t have to worry about squeezing cookies anymore. The taste is as delicious as cookies. The thick milk flavor makes the crispy delicious. Do it quickly.

Ingredients

Cashew Nut Shortbread Cookies

1. The butter is softened at room temperature and whipped with powdered sugar;

2. Add the whole egg liquid and continue to beat until smooth;

3. Sift in low-flour, baking powder, and salt, knead into a dough, and refrigerate for 30 minutes;

4. Take out the dough and divide it into 10g pieces, knead it into a ball and press it;

5. Brush egg liquid on the surface and put cashew nuts on top;

6. Put the baking tray into the preheated oven and bake the middle layer at 165 degrees for 15 minutes. The coolness is a crisp and delicious cashew nut cake.

Tips:
Zhongyu cake wheat flour is extracted from imported high-quality wheat and Zhongyu Sunshine wheat core essence. It is rich in protein and has a strong aroma of wheat; the cakes have good expansion force, large volume, high yield, strong stability, full appearance, soft and delicate tissue, and the products are soft, delicious and elastic.