Cocoa Walnut Crispy

Overview

Regular consumption of walnuts is beneficial to the nutritional supplement of the brain and has the effect of strengthening the brain and improving intelligence. But my daughter doesn’t like eating alone. So I added walnut kernels to various pastries, and now she was able to eat them all with great enthusiasm. The slightly bitter cocoa flavor and crispy walnut cookies are really good.

Tags

• baking
• children
• cookies
• breakfast
• baking powder
• cocoa powder
• egg
• low gluten flour
• oil
• walnut kernels
• baking soda
• powdered sugar

Ingredients

Steps

1. 1 Put eggs, oil, and powdered sugar in a basin

   

2. 2 Beat evenly

   

3. 3 Sift in various powders

   

4. 4 Then add chopped walnut kernels (the walnut kernels should be toasted at 130 degrees for 5 minutes)

   

5. 5 Knead into a ball and refrigerate for 30 minutes

   

6. 6 Take out the dough, divide it into even portions, and roll into small balls

   

7. 7 Flatten it with your thumb and place a small piece of walnut kernel in the middle

   

8. 8 Preheat the oven and bake the middle rack at 185 degrees for 20 minutes. Cover with tin foil when baking for about 3 minutes to prevent the walnuts from burning.