Nut cookies
By VicentaLakin
It's the second time that an oil-free nut cookie has been made, and this time it's a nicer version of a previously butter-free square, which is more fragrance and chewy than this one, which is a perfect combination of nuts, sweet nuts and pretzels, plus the appearance of a natural coarse mine, is expected to enjoy a lot of fellow males, because our comrade Norbo who doesn't like cookies says it's delicious. Breakfast doesn't get used to coffee. A hot cup of cocoa bubble milk. Buffet。
Recipe Recommendations
- whole egg 200 grams
- low-gluten flour 460 grams
- cooked walnut kernels 50 grams
- rape groundnut kernels 50 grams
- raw melon seeds 50 grams
- raisins 25 grams
- dried cranberries 25 grams
- baking powder 10 grams
- salt 5 grams
- fine sugar 100 grams
- brown sugar 80 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Nut cookies
1
1. All eggs, sugar, red sugar, salt in the basin, with a slight blow-up of the bubble with a mixer
2
2. Low powder, powdered powder after screening
3
3. Combination with a mixer
4
4. To roast the raw beads in the oven for 180 degrees and 10 minutes, and then to mix the walnuts, peanuts, melons, raisins, cranberries
5
5. Filling of a conservatory bag and freezing of the refrigerator for 60 minutes
6
6. LONG STRIPS OF 1.5 CM AFTER REMOVAL FROM THE REFRIGERATOR
7
7, 150 degrees preheat in ovens and 45 minutes after mid-level baking
8
8. SMALL SLICES OF 1 CM WIDE AFTER THEY ARE DRY
9
9 The oven can be laid down for about 20 minutesNut cookies Make Tips
1. Bake at a low temperature for a long time to make the cookies dry and hard, so they can be stored longer; 2. Nuts can be varied to personal preference. If using raw nuts, roast them at 180 degrees for 10 minutes to toast them before use.