This cookie uses salad oil, which is very crisp and melts immediately in the mouth. 50% of it is peanut powder, so it is really delicious and fragrant. It is worth recommending and is also very good for the elderly. Baking enthusiasts can try it, and novices will easily succeed.
After the biscuits were made, I brought some in a box for colleagues to try, and they also received unanimous praise. But it is really delicious. Correspondingly, this biscuit has a lot of calories, but Ash will comfort myself that it doesn't matter if you eat two pieces to satisfy your cravings.
Forgot a very important skin care products-egg yolk, or brush on the finished baked out will look better. But it's kind of cute just to be barefaced.
Peanut cashew shortcake
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Peanut cashew shortcake
1
Prepare materials.
2
Stir-fry raw peanuts without oil and then put them into a blender and beat them into peanut powder.
3
Sift the flour and add sugar, salt, and peanut powder.
4
Add salad oil.
5
Stir well.
6
Knead into a ball with your hands.
7
Divide the dough into small balls and place them on a baking sheet, press the cashew nuts on the top and flatten it, and brush the egg yolk (you don't have to brush, or I forgot to brush what I made).
8
Preheat the oven to 170 degrees, bake the middle layer for about 20 minutes, until the surface is slightly browned, and then bake.Peanut cashew shortcake Make Tips
◎ Cashew nuts can be replaced with peanuts, almonds, and walnuts.◎ You can use corn oil, sunflower oil, and peanut oil for salad oil. It will be more fragrant with peanut oil.◎ Use ordinary flour for flour.