Walnut Shortbread

Walnut Shortbread

1. After the butter is cut into small pieces and softened, add brown sugar, beat with a whisk until the volume is fluffy, add the beaten eggs, continue to beat evenly with the whisk, and send to the fluffy and light state as shown in the picture, low gluten Sift the flour into the butter, stir evenly with a rubber spatula, so that the flour and butter are completely mixed into a batter. At this time, the batter may be very sticky and inconvenient for shaping. Put the batter in the refrigerator for about half an hour to make the batter dry and not sticky. Take out the refrigerated batter and shape it into a cylindrical shape as shown in the figure.

2. Place the shaped cylindrical dough on the chopped walnuts (chopped up as much as possible), and roll to make the chopped walnuts stick to the surface of the dough. Put the wrapped dough into the freezer compartment of the refrigerator and freeze for about an hour until the dough is frozen hard, and the frozen dough is taken out and cut into 0.5cm thick slices. Place the thin slices on the baking tray, put 1 and a half pieces of whole walnut kernels in the center of each slice, put the baking tray into the middle layer of the preheated 180℃ oven, bake for about 10 minutes, take out, and brush a layer of cream on the surface of the walnuts. The sugar sauce, put it in the oven again and continue to bake for about 8 minutes, until the color of the dough turns brown, it can be out of the oven. The baked cookies are sealed and stored after cooling, which can be stored for 2 weeks

Tips:

1. If it is troublesome, cream caramel sauce can be omitted. But the walnuts brushed with cream caramel sauce will have a beautiful color on the surface, and the taste is close to amber peach kernels, the taste is richer and more delicious;
2. Walnut kernels do not need to be roasted before use;
3. The use of brown sugar can increase the flavor of the biscuits, and also make the biscuits have a darker color, which is more harmonious with walnuts. It is not recommended to use fine sugar or powdered sugar instead;
4. Because brown sugar is added, the color of the dough is darker, it is not easy to see the color change when baking, so be more cautious to avoid baking. Take out the dough when it is light brown. Don't bake it until the dough turns black. After the biscuits are taken out and cooled, they have a very crunchy texture. If it is still soft after cooling, it means that the heat is not enough. You can return to the oven and rebake for a few minutes.