Walnut Shortbread

Name: Walnut Shortbread
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Caster sugar; 55g Salad oil; 10g egg; 100g Flour; 1/4 teaspoon Baking powder; 1/8 teaspoon baking soda; 10g Egg liquid; 40g Chopped walnuts

by Sister Guoming

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Someone keeps suggesting, let me give newbies more recipes that do not fail. So, I am still an old novice. Today’s biscuits are not only an absolute simple, but also a recipe for both Chinese and Western. In the West it is called walnut shortbread, and we call it peach crisp. This is one of the varieties in my biscuit book. Someone has already done the homework. If you haven't bought a book, hurry up and get the recipe.

Ingredients

50g Caster Sugar
55g Salad Oil
10g Egg
100g Flour
1/4 teaspoon Baking Powder
1/8 teaspoon Baking Soda
10g Egg Liquid
40g Chopped Walnuts

Walnut Shortbread

1. Mix the oil, egg liquid, and fine sugar in a large bowl and mix well;
Mix flour, baking powder and baking soda evenly, sift and add to the topping;
Pour in the chopped walnuts, mix and mix into a dough; preheat the oven to 180 degrees, spread non-stick paper or non-stick cloth on the baking sheet

2. Take a small piece of dough, knead it into a ball, put it in a baking tray, and squash; brush a layer of egg liquid on the surface of the biscuit, put it in the upper layer of the preheated oven, and bake for about 15 minutes until the surface is golden brown Can

Tips:
1. If the walnuts are raw, they should be roasted before use, so that the peach crisps will taste more delicious;
2. When mixing the dough, basically form a dough. Don't knead it too much with your hands, as this will make the dough sticky and the biscuits will not be crispy.