1. Take 20 grams of California walnuts chopped
2. 40g butter cut into small pieces, softened by heat insulation water
3. Beat the eggs into the basin and add 5 grams of invert syrup
4. Add 30 grams of caster sugar
5. Add 1 g baking powder and 2 g baking powder
6. Stir well
7. Add the softened butter to the bowl, sift 100 grams of low-gluten flour and pour it into the bowl
8. Add the chopped walnuts and mix thoroughly
9. Divide into small doughs of about 25 grams each in your hands
10. Press the middle part lightly, add a California walnut kernel to each small dough, press flat
11. Put all the walnut crisps on tin foil
12. Put it in an oven preheated to 180 degrees in advance and bake for 15-20 minutes, turn off the heat, and keep in the oven for 10 minutes, take it out and let cool
Tips:1. It is best to cut the butter into small pieces when it is softened, so that it can be heated evenly, and the softening time will be faster;
2. If there is no invert syrup, you can leave it alone, because invert syrup is put, so the fine sugar is not added too much;
3. If one of the baking powder and soda powder is missing, the other can be used instead;
4. The made shortbread must be cooled before eating to make it more crispy~
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