1. Low-gluten flour, whole milk powder, baking powder, baking soda, icing sugar, mix and sieve, pour in the beaten egg. Melt into liquid butter. Vanilla extract, knead all the ingredients by hand, knead into a dough, knead After forming a dough, place it on the chopping board and continue to knead for a while until the surface of the dough is smooth. Roll out the dough into thin slices on the chopping board, fold the two ends of the thin slice in the middle, and then fold it in half (just like the four-fold in the making of puff pastry) ), roll it out again, repeat this three or four times, after folding several times, roll out the dough into a rectangle with a thickness of about 0.5cm, and cut off the irregular corners with a knife to make it a regular rectangle
2. Comparing with a ruler, use a round knife to cut the dough into thin strips with a width of about 0.5 cm (if you don’t have a round knife, you can use a normal knife to cut it), place the cut thin strips on the baking tray, and put it in Preheat the oven at 170 degrees and bake for 10-12 minutes until the surface is slightly yellow. Take out the biscuits and let them cool. Bake the cashew nuts in an oven at 170 degrees for about 8 minutes, until the surface turns yellow. After taking it out and cooling, cut into small pieces, chop the chocolate into small pieces, and put it in a large bowl. Sit a bowl in hot water and keep stirring the chocolate to melt it all into a liquid state. Dip the cooled biscuit stick in the chocolate, cover most of it with chocolate, and then roll it in the cashew nuts. The biscuit sticks dipped in cashew nuts are placed on the baking net and let stand until the chocolate is completely solidified.
Tips:1. The butter content of this biscuit is much lower than ordinary cookies, but its taste is still very crisp. In order to make the biscuits have a better taste, a small amount of baking powder and baking soda are used in the recipe. If baking powder is not used, the crispness of the biscuits will be slightly inferior;
2. When the biscuits are made, they are not the same as butter cookies. You don't need to whip the butter, and you should knead the dough properly and fold the dough several times to make the dough have a certain degree of toughness. The cookies made in this way have a completely different feeling from cookies;
3. The biscuits can also be eaten without being coated with chocolate. But it is highly recommended for everyone to wrap in chocolate, because they match very well and are more delicious than eating biscuits alone;
4. It is recommended to use a flat-bottomed container for melting chocolate, or pour the chocolate liquid into a flat-bottomed disc, so that most of the biscuits can be easily dipped in chocolate.
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