1. Pour the powdered sugar into the beaten egg mixture and stir evenly (white sugar is also acceptable, but it must be stirred until the sugar is completely melted);
2. Sift the flour into the egg liquid;
3. Knead into a uniform dough;
4. Put the dough into a fresh-keeping bag and roll it into a sheet of about 0.5mm;
5. Tear the fresh-keeping bag and cut the dough sheet into strips;
6. Carefully move into the baking tray;
7. Oven at 180℃, middle level, upper and lower fire, bake for 25 minutes;
8. After melting the chocolate in water, spread the chocolate liquid over 2/3 of the surface of the arabar, leaving 1/3 of the space;
9. Garnish with pumpkin seeds;
10. Garnish with chopped walnuts;
11. then! ! Here comes the point! ! ! My mother helped me think of a super invincible way to dry chocolate between Cow A and Cow C. Speaking of this drying rack, it seems to be older than me.
Finally, I harvested 4 kinds of finger biscuits: pure dark chocolate glaze, chocolate + walnut chopped, chocolate + pumpkin seed, chocolate + whole pumpkin seed.
The biscuits have been packaged, but not for confession, but for a friend who loves chocolate. Chocolate is always a dessert full of positive energy.