Super Crunchy Walnut Cookies – a delicious recipe with flour, light brown sugar, Vegetable oil, Egg, Toasted walnut, Bicarbonate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F/180u00b0C/160u00b0C (fan oven), or gas mark 4.
2
Put the vegetable oil, egg and sugar into a mixing bowl, use a hand whisk to beat until well combined.
3
Sift all the flour, baking powder and bicarbonate of soda together, add the chopped walnut in.
4
Add the dry ingredients into the wet ingredients, use spatula to mix until it forms a dough. It could be so crumbly, but that's what it is.
5
Take one small of the dough, roll into a ball shape and slightly press down to flatten it on the lined baking tray and repeat the rest of the dough.
6
Brush with a layer of beaten egg or milk. Bake in the preheat oven for around 15 to 20 minutes, depends how thick is your cookies, so better have a check after the first 15 minutes, and adjust the time to bake.
293
kcal
Calories
18
g
Fat
30
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 100 grams All-purpose flour, 40 grams raw light brown sugar, 50 grams Vegetable oil, 10 grams Egg, and more.
Yes, Super Crunchy Walnut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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