Preheat the oven to 15 C (about 32 F). Put the salt-free cream softened at room temperature and fine sugar together in a basin and stir until creamy.

add freshly ground black pepper, salt and honey and mix well.

add crushed walnuts and medium gluten flour twice and mix well.

Dig out equal parts of balls with a spoon and put them on a baking tray covered with baking paper, with the interval between balls about 3 cm.

use a fork to press out the crossed check marks on the ball. (Make the thickness of biscuits as uniform as possible)

Bake in a preheated oven for about 25 minutes, and take them out after the surface is golden.

let the biscuits stay on the baking tray for about 5 minutes, then move them to the iron net, and eat them after they are completely cooled, or seal them.

every piece is irregular, which is the charm of handmade cookies!