1. Put the walnuts in a preheated oven at 150 degrees, bake for about 7 minutes, take out and let cool
2. Microwave the milk, pour it into the coffee powder, stir until it melts and let cool
3. The butter is softened at room temperature, cut into small pieces, and beat into a creamy shape with a whisk
4. Add caster sugar
5. Whip until the color is white, pick up the whisk and the end is sharp corners
6. Add the egg yolk in two portions and mix well
7. Add the coffee milk in two portions and mix well
8. Add the sifted low-gluten flour in two batches
9. Mix by pressing on the bottom of the basin with your hands
10. At the same time put in the walnuts and mix well by hand
11. Don't over-mix, just form a dough
12. Wrap the dough with plastic wrap, shape it into a rectangle, and freeze it in the refrigerator for about 2 hours
13. Take the dough out of the refrigerator and cut into thick slices of about 0.5 cm. If it is too hard, let it stand for a while. When cutting the dough, the knife is perpendicular to the dough and press down firmly.
14. The cut biscuits are kept at a proper distance and placed neatly in the baking tray
15. Put it in a preheated oven at 150 degrees and bake for about 15 minutes. Turn the baking tray in the middle to make the biscuits evenly colored
16. After roasting, take it out and let it cool on the grill
Tips:Finished product: 46 pieces, oven 150 degrees, 15 minutes, pay attention to observation when baking, turn the direction of the middle baking pan.
