Chestnut Cookies

Overview

As the weather gets cooler, this biscuit can be shaped and baked directly without placing it in the freezer. It is more convenient and can be made at any time. The effects of chestnuts have been introduced in detail in the previous recipe, so I won’t go into too much detail here. Let’s make a sweet and crispy chestnut pancake that both adults and children love to eat.

Tags

• baking
• cookies
• frost
• butter
• egg liquid
• low gluten flour
• chestnut puree
• fine sugar

Ingredients

Steps

1. 1 Prepare materials, peel and shell chestnuts;

   

2. 2 Mix chestnuts and rock sugar, heat over low heat until chestnuts become soft, and break into pieces with a wooden spoon;

   

3. 3 Add butter and granulated sugar in a stainless steel basin and beat until pale, add egg liquid and continue beating;

   

4. 4 Add chopped chestnuts and beat;

   

5. 5 Sift in the flour and mix well with a rubber spatula;

   

6. 6 Take it out and knead it into a round strip with your hands on the panel;

   

7. 7 Divide the dough into small pieces of about 20 grams each, flatten slightly with your hands, and preheat the oven to 175 degrees;

   

8. 8 After completing the steps, place them on a baking tray lined with parchment paper. You can make 17 biscuit embryos;

   

9. 9 Put it into the preheated oven, turn the heat up and down, and bake it on the middle rack for 20 minutes. Let it cool before eating;