1. Chop the nuts and set aside. (I used pecans, macadamia nuts, almonds, cranberries here)
2. Weigh 75g of butter in a milk pan, heat it on low heat until the butter melts and boils, gradually turning into a caramel color
3. Put the caramel-colored butter in a large container and put it in the refrigerator until it becomes a solid. (The state of softened butter at ordinary times.)
4. Softened caramel butter, add white sugar and powdered sugar
5. Use a manual whisk to mix well.
6. Then add egg liquid and mix well.
7. Add sifted low-gluten flour
8. Mix into dough
9. Add the nuts and mix well
10. The well-mixed dough is formed into a long strip, wrapped in plastic wrap and placed in the refrigerator for 1 hour
11. Cut the frozen dough into slices of about 0.3cm and put them on the baking tray
12. Place the baking tray in the middle of the preheated oven at 170 degrees for 20 minutes
13. Let the baked biscuits cool before eating
Tips:Nut kernels can be replaced with various kernels according to your own preferences. Adjust the temperature and time appropriately according to your own oven, and pay attention to the coloring.
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