WHAT YOU NEED

Ingredients

50 grams of butter
80 grams of fine sugar
30 ml of honey
30 grams of wheat flour (i.e. plain flour)
Protein one
40 grams of almonds
40 grams of dark chocolate (sliced)

How TO MADE Honey chocolate almonds are crispy

Steps 1 to 4

1. Brush a layer of vegetable oil on the grill, then spread a sheet of oil paper on the grill.

2. In this way, due to the absorption of vegetable oils, the oil paper is spread evenly on the pan.

3. Cut the butter into small pieces and melt it into a liquid (or heat it in a microwave for tens of seconds).

4. Sugar, honey, protein, and flour are poured into dissolved butter.

Steps 5 to 8

5. Stir in an egg beater to form a uniform paste.

6. Tilt the pan in all directions so that the dough flows and is laid in a thin layer throughout the pan.

7. As shown in the figure, the dough is laid in a thin layer in the oven.

8. Spread the almond slices evenly on the dough surface.

Steps 9 to 12

9. The surface is then sprinkled with chopped dark chocolate.

10. Place the pan in a preheated 180°C oven and bake for about 12 minutes until it turns bright yellow.

11. Freshly baked crispy is softer, but it will become crispy when it cools completely.

12. After the crisp is cooled, tear the oil paper and break the large crisp into small pieces.

13.

Handy cooking tips

　　The dough must be thin enough to be easily baked.If you've baked a crisp and it's still soft after cooling, one may be that the dough is too thick, and the other may be that the baking is not hot enough.In any case, the crisp can be put back in the oven and baked for a few more minutes.I remind you, please try to make the dough as thin as possible, because too thick and crisp is very affecting the taste.2 If you use a household oven, when baking is crisp, please bake one plate at a time, do not be greedy and put two or even three plates together in the oven.3 pieces of crisp biscuits that are baked well and completely cooled, be sure to seal them when storing them, otherwise it is easy to absorb moisture from the air and soften them.Once it's soft, put it back in the oven and bake it for a few minutes to make it crispy.This crispy biscuit is very simple, as long as it's thin enough, the heat is controlled, the effect is definitely not bad.At low room temperatures, butter is prone to solidification, causing the dough to harden and not spread easily.In this case, the dough insulation water can be heated slightly to keep the dough slightly warm, in order to maintain the liquidity of the dough.(Please try not to make this cookie in a too cold environment, in winter if the room is not heated, it is recommended to make it in an air-conditioned room.)This is a crisp biscuit that compares the quality of oil and paper.The oil paper must be of good quality, with a thicker texture, otherwise it will stick to the biscuits after baking.If you don't have good quality oil paper, you can use oil cloth instead.