1. After the butter is softened, add milk powder and powdered sugar, and beat with a whisk until the volume is loose (a little leavening is enough, no need to beat the butter too much). Add vanilla extract. Beat the eggs, use a whisk to continue to mix evenly
2. After sifting the low-gluten flour, pour it into the beaten butter. Mix the butter and flour with a rubber spatula
3. Walnuts, almonds and hazelnuts were chopped in advance and poured into the batter. Continue to mix well with a rubber spatula
4. The mixed dough, if it is wet and sticky, can be put in the freezer of the refrigerator for a while. When the dough becomes hard and easy to shape, take it out. Shape the batter into a rectangular parallelepiped shape as shown in the figure. Put the shaped dough into the freezer compartment of the refrigerator and freeze it completely (about 1 hour). Cut the frozen dough with a knife into thin slices of about 0.8cm
5. Put the cut rectangular slices into the oven, leaving a larger space between each slice. Put the baking pan into the preheated oven at 200 degrees, bake for about 10 minutes, and take it out when it's golden brown. After the biscuits are cooled, put them in an airtight box and store for 10 hours before eating, the taste is better
Tips:1. The freshly mixed batter may be wet, soft and sticky, so it needs to be placed in the refrigerator to cool to a relatively dry and hard state before it can be shaped;
2. Be sure to leave enough space between each biscuit on the baking tray. The biscuits will swell more when they are baked. If the interval is too small, the biscuits will stick together;
3. The nuts in the formula can also be replaced with other nuts you like (such as sunflower seeds, pine nuts, hickory, etc.) to make nut cookies with different flavors. As long as the total weight of all kinds of nuts is about 60 grams;
4. After the biscuits are baked, don't be impatient. After the biscuits are completely cooled and sealed for 10 hours, they will taste better. If the air is relatively humid, you can put a small packet of food desiccant or a few cubes of sugar (sugar has hygroscopic effect) in the sealed box to prevent the biscuits from becoming soft due to moisture.
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