1. After the butter is cut into small pieces and softened, add brown sugar and beat with a whisk until the volume is fluffy
2. Add the beaten eggs and continue to beat them evenly with a whisk until light
3. Sift the low-gluten flour into the butter, and stir evenly with a rubber spatula to completely mix the flour and butter into a batter. At this time, the batter may be very sticky, which is not convenient for shaping. Put the batter in the refrigerator for about half an hour to make the batter dry and not sticky.
4. Take out the refrigerated batter and shape it into a cylindrical shape; roll the shaped cylindrical dough on the chopped walnut kernels, so that the walnut kernels are covered on the surface of the dough. Put the wrapped dough into the freezer compartment of the refrigerator and freeze for about an hour until the dough is hard
5. Take out the frozen dough and cut it into 0.5cm thick slices. Place the thin slices on the baking tray, and place 1 and a half whole walnut kernels in the center of each slice
6. Put it in the middle layer of the preheated 180℃ oven, bake for about 10 minutes, take out, brush a layer of cream caramel sauce on the surface of the walnuts, put it in the oven and bake for about 8 minutes, until the dough turns brown and ready
7. The baked cookies are sealed and stored after cooling, which can be stored for 2 weeks
