Cashew Shortbread

Cashew Shortbread

1. Add powdered sugar and salt to the corn oil, stir well until the powdered sugar melts.

2. Add the whole egg mixture and stir well.

3. Sift in low flour and baking soda.

4. Add crumbled cashew nuts.

5. Use a spatula to mix into a dough.

6. Divide into small doses of about 18 grams, roll into rounds, and place in a baking tray.

7. Press to the side, brush with whole egg liquid (outside the portion), sprinkle a little white or black sesame.

8. If you want to look more beautiful, you can use the moon cake mold to press out the shape you like and then brush with the whole egg liquid.

9. Put it into the middle layer of the preheated oven and heat it up and down at 175 degrees for about 20 minutes.

10. It's ready to eat after letting cool.

11. Especially crispy!

12. If you can't finish it for a while, you can keep it in an airtight jar. Dear friends, hurry up and try it!

Tips:

Please adjust the temperature according to the temperament of your own oven; cashew nuts can be replaced with your favorite walnuts or peanuts. I have also made walnut crisps with walnuts before. If you are interested, please see http://home.meishichina.com/recipe- 209547.html