【Snickers Shortbread】

Overview

The snack I made today is a popular biscuit in the Weibo circle a while ago. I made a few changes. The ingredients and preparation of this biscuit are very simple, and the taste is between cookies and shortbread. Its shape is relatively simple and does not require a mold. It is somewhat similar to biscotti that has been made before, but the taste is quite rich and gorgeous. The highlight of the biscuit is the addition of Snickers. That's right, it's the Snickers bar that can transform you from Lin's sister to a strong man in a second, and is said to conquer hunger~~~ Not only that, on this basis, I also added nuts and some dried cranberries to the raw materials. Needless to say, this fragrance is rich and rich, you can already imagine it~~

Tags

• baking
• children
• afternoon tea
• aluminum-free baking powder
• brown sugar
• egg
• low gluten flour
• nuts
• snickers
• unsalted butter
• white sugar
• salt

Ingredients

Steps

1. 1 Have all materials ready. After mixing the flour with salt and baking powder, sift it 2 to 3 times. Toast the nuts in advance until fragrant and set aside;

   

2. 2 Cut Snickers into small pieces;

   

3. 3 Cut the butter into small cubes, soften it at room temperature, and stir it with a whisk until it becomes white and creamy;

   

4. 4 Add brown sugar and white sugar and continue beating;

   

5. 5 Until the sugar is basically melted and the butter paste is fluffy and textured;

   

6. 6 Beat the eggs in advance;

   

7. 7 Add it into the butter paste in batches, waiting until the egg liquid added last time is completely absorbed before adding the next one;

   

8. 8 Finally, beat the butter until it is fluffy and light and turns white in color, but do not over-beat it;

   

9. 9 Take a look at the situation at this time. Lift the egg beater and you can pull out soft sharp corners on the egg beater head;

   

10. 10 Sift in the powder mixture;

    

11. 11 Use a spatula to stir or cut until slightly mixed;

    

12. 12 Add chopped nuts and snickerdoodles;

    

13. 13 Use a spatula to mix until there is no dry powder;

    

14. 14 Use a spatula to transfer the cookie dough to plastic wrap, shape it slightly into a rectangular shape, wrap it in plastic wrap, and place it in the refrigerator for 1 to 2 hours;

    

15. 15 After taking it out, place it on oil paper and quickly shape it into a long strip, the height should not exceed 2.5cm;

    

16. 16 Preheat the oven to 190 degrees in advance. After preheating is completed, put the biscuit embryos into the oven, on the middle layer, with upper and lower heat, 180~190 degrees, and bake for 20~25 minutes. As shown in the picture, in the middle of baking, the dough will expand and crack slightly, and caramel liquid will ooze out;

    

17. 17 After baking, take out the biscuit dough and wait until it cools to a point where it is no longer hot to the touch. Use a spatula to transfer it to a drying net. After it is completely cooled, use a serrated knife to cut into pieces;

    

18. 18 When cutting, use a serrated knife and saw back and forth. As long as you don't cut it too thin, it can still be cut neatly. Mine is about 1~1.5cm thick.