1. Put the yellow cane sugar, eggs and rapeseed oil in the mixing bowl, mix well with a whisk. Add low-gluten flour and baking powder, then add the instant coffee, use a spatula to cut and mix evenly (the instant coffee is not completely melted or not Relationship), turn the pot from time to time while stirring
2. When there is still a small amount of dry powder, add coarse pecans, continue to chop and mix gently, until the dry powder is not visible at all
3. Flatten the dough into a sea cucumber-shaped noodle and cut into biscuit sticks with a width of about 1 cm
4. Place the biscuit sticks on a baking sheet lined with baking paper, turn the oven to 150 degrees, and continue to bake for 25 minutes until the moisture evaporates. After being out of the oven, put it on the cooling rack to cool down
Tips:# Daily Breakfast# # Relax Afternoon Tea#
