Cracker Nut Cookies

Cracker Nut Cookies

1. Prepare materials and weight

2. Shell the eggs and beat them up for later use

3. Cut butter into thin slices and soften at room temperature

4. Beat the butter with a whisk until the volume becomes larger and the color becomes white

5. Add the powdered sugar to the butter in 2 times and beat

6. Add the whole egg liquid to the butter and beat until it is smooth

7. Add sifted low-gluten flour to the butter

8. Stir evenly with a spatula, the batter is not dry

9. Transfer the cookie batter to the silicone piping bag

10. Squeeze the cookie batter onto the flash puff mold of Learn Kitchen

11. Put the right amount of nuts on each cookie batter

12. Put the cookies into the lower layer of the preheated oven, heat up to 170 degrees, and bake at 140 degrees for 18 minutes

13. Put the chocolate in the piping bag, melt in water and set aside

14. Let the cookies cool after they are out of the oven, and squeeze an appropriate amount of chocolate on the cookies

15. Crispy Nut Crackers

Tips:

1. It is recommended to use a piping bag to squeeze cookies
2. If the batter is too dry to squeeze, you can put it in a warm place and heat it up, if the batter is too thin, you can put it in the refrigerator for 20 minutes
3. The temperature and time of the oven can be flexibly adjusted according to the common oven