Ingredients
[material]
75 g butter
123 g of powerful rice flour
60 g brown sugar
1 egg yolk
80 g walnuts
Cooking order
1. Fry the walnuts in a frying pan for about 1 minute, then cool them before use. That way, the savory will come to life twice and three times.
2. In a bowl, gently dissolve the soft butter from room temperature and add sugar to mix.
3. Then add the egg yolk and stir it round and round with a whisk. It doesn't melt sugar, just mix it.
4. Sift the strong rice flour into a bowl, and mix the dough with a spatula upright and cut horizontally and vertically. I mixed the dough with about 2 tablespoons of milk. If the dough doesn't clump well, adjust by adding 1 tablespoon of milk each.
5. Cut and add the roasted walnuts and stir until the walnuts are evenly mixed.
6. Put the dough in a plastic bag and make it round or square as you like. You can roughly shape the square shape with your hands and put it in a foil box like I do. You can use a ruler to shape it. And let it harden for at least 1 hour in the freezer.
7. Cut the dough into about 8mm thick
8. Bake for 17-20 minutes in an oven preheated to 180 degrees. After I baked it for 20 minutes, the cookies became crispy and golden. It's not a spreading cookie, so there's no need to leave a lot of space.
Oven
9. This is the finished look.
Tips-Caution
Add 130g to make it flour.
You have to add brown sugar to make the color look beautiful and the texture is slightly different.
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