If you ask which type of butter biscuit can really melt at the entrance, it is undoubtedly the one-to-one biscuit.The so-called one-to-one ratio refers to the ratio of flour and butter to make a unique type of biscuit.Such biscuits not only have a rich aroma, but also an extreme aroma.At least I know this story: there was a biscuit shop that insisted on using a 1:1 ratio to make butter biscuits with high-quality ingredients, and in a short time, the biscuits became its most famous brand product, and the store also became one of the most popular Western biscuit shops in the area.Although from today's point of view, this high-fat biscuit is not very healthy, but its deliciousness is enough to make you forget about its terrible heat for a while and enjoy the moment.So, my friends, I'm sorry, I know you all want to stay in shape, but you're still wearing butter cookies, and you're still heavy.Just because, I highly recommend that friends who like biscuits, especially those with a spicy flavor, try this biscuit.Every time I come in, I taste a few slices slowly, and I try to eat as little as possible, even though I can't help but eat the bottom of the cookie jar every time.

WHAT YOU NEED

Ingredients

180 grams of low-fat flour
180 grams of butter
15 grams of milk powder
20 grams of egg
85 grams of flour
1/2 teaspoon of herbs
20 grams of walnuts
20 grams of almonds
20 grams of coconut

How TO MADE Mixed nut butter biscuits

Steps 1 to 4

1. After softening the butter, add the milk powder and sugar powder, and beat it with an egg beater until the volume expands (slightly expands, without using too much butter).

2. Add the scattered eggs with the vanilla extract and continue to stir evenly with the egg beater.

3. After the low-fat flour is sifted, it is poured into the butter.

4. Mix the butter and flour with a rubber scraper.

Steps 5 to 8

5. Walnut and almond nuts are cut into small pieces and poured into a saucepan.

6. Continue stirring with a rubber scraper.

7. Mix the dough well, if it is more moist and sticky, you can put it in the refrigerator and refrigerate it for a while, waiting for the dough to become harder and easier to shape.

8. The dough is formed into a rectangular shape as shown in the figure.

Steps 9 to 12

9. Place the formed dough in the refrigerator freezer and freeze it thoroughly (about 1 hour).

10. The frozen hard dough is cut into thin slices of about 0.8 cm with a knife.

11. Cut rectangular slices are placed in the oven, leaving a large gap between each slice.

12. Place the pan in a preheated 200-degree oven and bake for about 10 minutes until golden yellow.

13. After cooling, the biscuits are placed in a sealed box and stored sealed for 10 hours before being eaten, making them taste better.

14.

Handy cooking tips

　　1 tablespoon of freshly mixed dough may be more moist, soft and sticky, and needs to be refrigerated in the refrigerator to a more dry, hard state before it can be formed.Make sure to leave enough space between each biscuit on the grill pan.This cookie will expand more when baked, and if the intervals are too short, it will cause the cookies to stick together.The nuts in the recipe can also be exchanged for other nuts of your choice (such as sunflower seeds, pine nuts, walnuts, etc.) to make different flavors of nut cookies.As long as the total weight of the nuts is around 60 grams.After baking 4 cookies, don't worry, cool them thoroughly and seal them for 10 hours, they taste better.If the air is relatively humid, a small package of food desiccant or a few tablespoons of sugar (sugar has a moisturizing effect) can be placed in the sealed box to prevent the biscuits from becoming soft from moisture.