【snickers Shortbread】

【snickers Shortbread】

1. Prepare all materials. After mixing the flour, salt and baking powder, sieve 2 to 3 times. The nuts are roasted in advance to make them fragrant and set aside

2. Snickers cut into small pieces;

3. Cut the butter into small cubes. After it has softened at room temperature, stir with a whisk until it is white and creamy;

4. Add brown sugar and white sugar, continue to beat;

5. Until the sugar is basically melted, the butter paste is fluffy and has lines;

6. Beat the eggs in advance;

7. Add it to the butter paste in batches, and wait until the egg liquid added in the previous time is completely absorbed, and then add it to the next time;

8. Finally, beat the butter until it is fluffy and light, and the color turns white, but don't beat it too much;

9. Take a look at the state at this time, lift the whisk, and the soft sharp corners can be pulled out from the whisk;

10. Sift into the powder mixture;

11. Stir or cut with a spatula until slightly mixed;

12. Add chopped nuts and snickers;

13. Stir with a spatula until there is no dry powder;

14. Use a spatula to transfer the biscuit dough to the plastic wrap, slightly shape it into a rectangular parallelepiped, wrap it in the plastic wrap, and keep it in the refrigerator for 1 to 2 hours;

15. After taking it out, place it on greased paper and quickly shape it into a long strip, the height should not exceed 2.5cm;

16. Preheat the oven 190 degrees in advance. After the preheating is over, put the biscuit embryos into the oven, middle layer, upper and lower fire, 180~190 degrees, bake for 20~25 minutes. As shown in the picture, the dough will swell slightly and crack when it is baked in the middle, and there will be caramel liquid oozing out;

17. After baking, take out the biscuit dough, wait until it is not hot, and move it to the drying net with a spatula. After it has cooled down completely, cut the parts with a serrated knife;

18. When cutting, use a serrated knife to cut back and forth. As long as you don't cut it too thinly, you can still cut it neatly. My thickness is about 1~1.5cm.

Tips:

1. Snickers is the finishing touch in this cookie, it's best not to omit it. If you really want to use other things instead, you can use similar nougat chocolate instead;
2. Do not cut the snickers too large, so as not to affect the bonding of the dough behind. But don't be too small, it will melt as soon as you bake it, and it's not delicious. I think it’s ok for 0.6~1cm square;
3. Be careful not to overspend the butter, otherwise it will over-expand during the baking process, which will cause the biscuits to break easily when cutting;
4. Be careful not to over-operate the dough, so as not to cause the dough to become gluten and affect the taste;
5. During the baking process, the dough will expand and crack, these are normal phenomena;
6. The freshly baked biscuit dough is very soft. Please wait until it has cooled down before moving it, and wait until it has cooled down completely before cutting it into pieces. Otherwise, you can only eat scraps. In addition, I think the thick slices will taste better!