1. Prepare all the materials
2. Put the walnuts in the oven at 170 degrees and bake for about 7-8 minutes
3. Cut into pieces with a knife, or roll into pieces with a rolling pin
4. Put the butter at room temperature to soften, then add brown sugar to soften the butter, don’t liquefy
5. Stir evenly, then use a whisk to beat evenly, and then beat
6. Pour the egg liquid in three times (to avoid separation of egg oil) and beat;
7. State after passing
8. Add the chopped walnuts and mix well with a spatula
9. Mixed state
10. Sift the low-gluten flour and stir in the previous step
11. Knead your hands to make a dough
12. Put the dough on the plastic wrap, shape it into a rectangular parallelepiped by hand, wrap it, and freeze for about 45 minutes
13. After refrigerating, take it out and use a knife to cut into biscuit shapes
14. Arrange the biscuits in the baking tray
15. Preheat the oven first, put it in the middle layer, and fire up and down at 180° for about 15 minutes (depending on your own oven)
16. The baked cookies are out
Tips:1. Don't freeze the dough too hard, otherwise it will be difficult to cut;
2. The walnuts will be more fragrant if you roast them first. It can also be replaced with other nut foods.
