For biscuits, although they are really delicious, but because of the large amount of oil, my family makes them less, but for families who eat, they always think of ways, both delicious and healthy.I made this cookie because I was going to take my kids to a cooking class at the nutritionist's club the next day, and I was going to prepare a little snack for them, and in the evening, I made this cookie for quick busy people, and it's because of this operation that I recommended this to beginners, there's really no technical content, you don't need to pay so much attention to details, and there's no butter, if you have frozen chicken oil or pork oil at home, you can make it.The chicken oil I use is homemade chicken, it's healthier, compared to butter, the saturation of chicken oil is lower, but if you want to find chicken oil to make it, it's not necessary, if you have turkey, you can keep this oil to make biscuits.I call the process of making this cookie simple and rough, and when it's done, I call it stone cookie, because I don't think it's going to be very crispy, and when I get it to the club, everyone thinks it's too good to eat, and I've been looking for this healthy recipe, and I've been asked to be a lecturer to share low-calorie baking, and it looks like I'm not the only one who likes low-calorie baking, and I personally don't think it's very crispy, but it's not the stone cookie I'm talking about.

WHAT YOU NEED

Ingredients

150 grams of low-fat flour
Chicken oil 35 grams
40 g of white sugar
58 grams of whole eggs
30 grams of milk powder
Roast almonds in moderation

How TO MADE Chicken oil and almond cake

Steps 1 to 4

1. Prepare the ingredients.

2. I have a small amount of oil, and the saturation of the oil is low, it melts quickly, so I can't use the egg beater to stir it loosely, if you change it to butter, first the amount of butter should be slightly increased, because the melting rate of butter is lower than the egg beater, and then if you can use the egg beater to beat it as much as possible.

3. Add low-fat flour and milk powder through a sieve.

4. Mix gently with a scraper, remembering to scrub.

Steps 5 to 8

5. Divide it into small doses of about 8 grams, gently rub it in a circle, and place it on a well-oiled toaster.

6. Each one presses on a grain of almond.

7. Put the middle layer in a preheated oven, 180 degrees, on and off for about 22 minutes.

8. It's out.

9.

Handy cooking tips

　　If you have enough time, you can put the dough in the refrigerator for half an hour and then make it a little crispy; the cooking time is determined by the characteristics of your oven.