Cooking Steps

1. 

   Step1:Take the butter out of the refrigerator. Soften it at room temperature. Preheat the oven to 190 degrees. Cut the Dove chocolate into small pieces. Cut the almonds and walnuts into blocks about the size of chocolate. Mix well and wait. (note - if the walnut is raw, put it in the oven and bake it first.

2. 

   Step2:Cut butter into pieces. Add brown sugar, soft white sugar and salt. Use the eggbeater to beat it (Note: there are always some hard particles in the old red sugar bought by plum, so sift the brown sugar and add it into the butter. In order to make the taste more delicate); it's just like that when you start to beat it

3. 

   Step3:Add butter into the egg liquid in three times. Each time, add it to the next time when it is fully integrated. Know that the butter is in a light and fluffy state. At this time, it will send out the unique fragrance of butter and brown sugar; add the egg liquid and send it to a good state (to avoid wasting chopsticks to pick out the butter mixture hanging on the eggbeater)

4. 

   Step4:Sift the low gluten flour in batches into the butter. Add baking soda and vanilla powder to the last batch and sift them evenly. Finally, stir until they are completely blended. Then add chocolate and crushed almonds to mix (according to experience, it is easier to use a hard knife or chopsticks than a rubber scraper

5. 

   Step5:Just grab the dough and put it on the baking tray lined with oil paper. It is suggested that you can use spoon to scoop the mixture. It will make the final biscuit even.

6. 

   Step6:Heat up and down. 190 degrees. Bake for 15 minutes until the surface is golden. Note - the baking time depends on the size of the biscuits. The biscuits made by the plum are bigger. The breakfast is usually full at one piece, so the baking time is longer. It is recommended to stare at the oven to see how long your first plate can be colored to golden yellow to adjust the baking time. The size of the baked biscuits will expand a littl