Peanut butter shortcake
No flour, simple steps, a plate of crispy delicious cookies baked. How pleasant it was to have afternoon tea without fighting.
Recipe Recommendations
- sweetening
- roast
- ten minutes
- simple
Steps for Peanut butter shortcake
1
Pour peanut butter, sugar, baking soda, and eggs into the container.
2
Beat evenly with an egg beater.
3
Grind the almonds into grains and pour into step 2.
4
After cutting and mixing evenly, grab a small piece and put it in a large almond, and rub it into a round ball (you can leave it if you don't like it).
5
Put the round ball into the mashed coconut and roll it around, covering it with mashed coconut (you can leave out what you don't like).
6
Drain into a baking sheet, press flat, and press the pattern with your hands or a fork. Preheat the oven to 175 degrees, the middle layer, for 10 minutes, remove and let cool (it will be soft when it is hot and easy to touch, and it will take shape when it is cold).Peanut butter shortcake Make Tips
1. You can choose the type of peanut butter, as long as it is not salty, with grains or no grains;2. If the peanut butter itself is very sweet, it is recommended to reduce the amount of sugar;3. Baking soda cannot be omitted, otherwise the biscuits will be flat and scattered. 4. Almonds and mashed coconut are not necessary and are added according to their respective tastes.