Method for making chestnut biscuit

Taste: sweet.

Time:

Heat: Lower heat.

Composition:

Cooking steps:

1. Material: 80g of low-gluten flour, 0/5g of egg/kloc, 55g of preserved chestnut sauce, 65g of butter, 40g of powdered sugar, and 4 teaspoons of baking soda1. The so-called candied chestnut paste is to make candied chestnuts into paste. In fact, it is enough to make original chestnuts, just to digest sugar-stained chestnuts.

2. Soften butter, add powdered sugar and stir with an eggbeater. Add the eggs and stir well. Add chestnut kernels and stir well. Mix baking soda with flour and sift in chestnut paste.

3. Mix well, put it on the plastic wrap to form a strip with a thickness of 1.5-2 cm, put it in the refrigerator until it becomes hard, put it in the night before and take it out the next day. Cut the hard stick into 0.6 cm thick pieces, put them in a baking tray and put them in the oven. Middle layer 180 degree baking 15-20 minutes, golden surface.

Chestnut paste is chestnut powder obtained by crushing and sieving cooked chestnuts.

If you like bigger cookies, you can make them into strips with a diameter of 2.5 cm.

Pay attention to leave a proper spacing when putting it into the baking tray.