Materials:

1 and 1/4 cups of brown sugar (about 3 10ml, compaction amount, leveling measuring spoon), 3/4 cups of ghee (188ml), 2 tablespoons (30ml) of milk, 1 egg,/. The amount of chocolate can be increased or decreased according to personal taste), 1 cup of walnut kernel (optional), 3/4 teaspoon (3g) of baking soda.

Exercise:

(1) Preheat the oven (leave nothing on for a while) to 180 degrees Celsius.

(2) Mix the brown sugar, ghee and milk in a large bowl and stir until all the materials are evenly mixed together. Beat in the eggs and mix well.

(3) Mix the flour, salt and baking soda in another bowl, then pour into (2) and mix well. The evenly mixed materials should be able to be kneaded into dough by hand. If not, you can add flour properly, but not too much, and knead it into dough. Mix in the chocolate chips.

(4) Do not grease the baking tray, but spread tin foil. Tear (3) into small portions and put them on the baking tray with a spacing of about 2 cm.

(5) 180 c bake for about 13 minutes (the bottom of the biscuit turns light brown). After baking, put the cookies on the baking tray for 2 minutes before pouring them out. Let it cool at room temperature. Sealed and can be kept for two weeks.

Note: Fresh cookies are soft and will harden after cooling, so don't take them off the baking tray after baking.