Coffee Walnut Shortbread
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 cream with a whisk;
4.
Add caster sugar,
5.
Whip until the color turns white, and the end of the whisk is sharp;
6.
Add the egg yolk in two batches and mix well;
7.
Add the coffee milk in two portions and mix well
8.
Add the sifted low powder in two batches,
9.
Mix by pressing on the bottom of the basin with your hands;
10.
At the same time, put in walnut kernels 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 out the dough from the refrigerator and cut into thick slices of about 0.5 cm. If it is too hard, you can leave it 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 150 degree oven and bake for about 15 minutes, turning the baking tray once in the middle to make the biscuits evenly colored;
16.
After roasting, take it out and place it on the grill to cool.
Tips:
Finished product: 46 pieces, oven 150 degrees, 15 minutes, pay attention to observation when baking, turn the direction of the middle baking pan.
