1. The butter is softened at room temperature in advance and powdered sugar is added.
2. Dispatch until the butter is enlarged and has clear lines.
3. Add the egg yolk in two batches, each time until the egg yolk and butter blend together.
4. Pour the milk and continue to beat it evenly.
5. Pour powdered milk and coffee and stir well.
6. Sift in low-gluten flour, stir evenly, no dry powder.
7. Pour in the cashews chopped in advance and mix well.
8. Prepare a piece of greased paper, put the biscuit paste on the greased paper, and arrange it. The square or round can be placed in the refrigerator for more than 1 hour according to personal preference.
9. Cut the frozen biscuit paste into 0.5cm thick slices and put them on the golden plate.
10. Put it into the preheated oven C30, select the biscuit mode (160 degrees 16 minutes), and the biscuit can be taken out when the surface is golden. The time needs to be adjusted according to the temper of the individual oven.
11. After the biscuits are baked, they are placed on a drying net to cool, and then sealed and stored.
12. Do you like delicious coffee cashew cookies?
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