1. Cut the butter into small pieces and soften at room temperature, then add sugar to beat
2. Add the egg liquid in batches again, and the egg liquid will look good after adding all the liquid.
3. Cocoa powder and low-gluten flour are mixed through a sieve, and then poured into the whipped butter
4. Then pour in the toasted chopped walnuts and walnut powder (if you don't have walnut powder, you can use low-gluten flour instead)
5. Then mix into a dough, put it in a fresh-keeping bag, and let it sit for 10 minutes
6. Reshape it into a rectangular parallelepiped, put it in the refrigerator until it is hard, then take out the slices, preheat the middle layer in the oven at 175 degrees for about 20 minutes (after baking, do not open the oven door, and then take out the biscuits when it is cool)
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