Chocolate Cashew Bar Cookies
1.
Put the butter in a basin, soften at room temperature, add powdered sugar and beat until slightly white
2.
Beat the whole egg, add it to the butter in portions, and stir to form a uniform paste
3.
Mix low-gluten flour and baking powder, sift into the butter batter
4.
Stir it with a spatula, wrap it in a fresh-keeping bag, and put it in the refrigerator for 30 minutes
5.
At this time, put the chocolate in the bowl
6.
Put it in a hot water pot and heat it up
7.
Stir constantly with chopsticks until the chocolate melts
8.
Salt-baked cashews are rolled into fine particles with a dough
9.
Take out the dough, divide it into 15 grams each, and knead it into strips by hand
10.
Put it in the preheated oven and bake at 150 degrees for 20 minutes
11.
Insert one end of the baked biscuits into the chocolate bowl and coat them with chocolate sauce evenly
12.
Sprinkle with crushed cashew nuts
13.
Put it in a cup and let the chocolate dry
Tips:
1. When sprinkling cashew nuts on the biscuits, you should sprinkle the biscuits in one hand and the cashew nuts in the other. Do not roll the biscuits directly in the bowl with the biscuits to prevent the cashew nuts from forming lumps and affecting the appearance;
2. After sprinkling the cashew nuts, put the biscuits upright in the cup to allow them to dry completely, not squared, so as to prevent the chocolate from sticking to the container.