Cashew shortbread

2024-06-30 13:48:36  Views 2 Comments 0

Ingredients

Low-gluten flour ( 200g )
Whole egg liquid ( 35g )
Lard ( 30g )
Corn oil ( 83g )
Powdered sugar ( 65g )
Baking powder ( 2g )
Baking soda ( 1g )
Cashew nuts ( Appropriate amount )
Whole egg liquid (brush the surface) ( Appropriate amount )

Cashew shortbread Method

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    1.Pour the corn oil into the basin

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    2.Put in lard and whole egg liquid, and add powdered sugar

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    3.Mix evenly (you can use a manual egg beater)

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    4.Sift in the flour in batches

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    5.Knead into dough

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    6. Divide into 24 parts, Knead into small balls

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    7. Line a baking sheet with oiled paper, place it on it and press it flat (also You can press it with your fingers)

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    8.Fill them in order (I made two plates) p>

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    9.Egg brush

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    10.Cut the cashews prepared previously into two halves

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    11.Put it on the cake base

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    12. Did it again A plate of sesame seeds

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    13. After the oven is preheated, set the upper and lower tubes at 140 degrees and the middle layer for 15 minutes It’s ready to go out of the oven

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    14.Finished product picture

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    15.One more

Tips

My oven temperature is too high.You can adjust the temperature according to your own oven.Cashews can also be replaced with other nuts.Keep an eye on it.Color level, don’t over bake

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