Composition:

200 grams of low gluten flour

20 grams of corn oil

90g of clean water or milk.

Chocolate100g

Crushed amount of nuts

Steps:

1. Add water and corn oil to the low flour, stir well, knead into a uniform dough, which is rectangular in shape, cut into thin slices (if it is soft, it can be wrapped with plastic wrap and frozen and hardened in the refrigerator before cutting), and knead into strips of about 10cm.

2. After the oven is preheated, tube up and down at 170 degrees for 20 minutes.

Adjust the temperature according to your oven, and be careful not to burn.

3. Chocolate is soluble in water (if it is too bitter, you can add some sugar to taste). Dip the baked biscuit stick in chocolate (with the help of a spoon), then dip it in chopped nuts and put it on the shelf to dry until it is solidified.

4. Super crispy Pocky cookie bars are finished!