Egg yolk walnut shortbread cookies

Overview

Inspired by making margarita biscuits, I made this biscuit with egg yolk and walnuts. It is very crispy, melts in your mouth, and is so delicious that it is intoxicating. At the same time, I use corn oil, which is lower in calories and healthier. It’s very easy to store. It’s definitely worth putting in a bag and giving it to your friends. It’s worth recommending~~

Tags

• baking
• children
• cookies
• afternoon tea
• cooked egg yolk
• corn oil
• corn starch
• low gluten flour
• walnut kernels
• powdered sugar
• salt

Ingredients

Steps

1. 1 These are raw walnut kernels that I peeled myself. They are a bit broken, but they do not affect the use at all. Place the peeled walnuts on the baking sheet.

   

2. 2 Preheat the oven to 180 degrees, with upper and lower heat, bake for 8 minutes, take out and set aside.

   

3. 3 Add corn oil to powdered sugar.

   

4. 4 Beat until sugar melts.

   

5. 5 Sift the cooked egg yolks, add to the sugar and oil, and add salt at the same time.

   

6. 6 Mix well.

   

7. 7 Sift in flour and cornstarch.

   

8. 8 Stir until grainy.

   

9. 9 Remove 20g of roasted walnuts and chop them with a knife.

   

10. 10 Pour into the mixed flour.

    

11. 11 Knead into a ball.

    

12. 12 Form into small balls of about 16g and place on the baking sheet

    

13. 13 After each small ball is gently flattened with two palms, the cake is about 7mm thick, and then gently pressed in the middle of the cake with your fingers to make the convex part in the middle of the cake concave.

    

14. 14 Place in the middle rack of the oven, heat up and down, 180 degrees, for 15 minutes.