peanut shortcake

I have made this cookie many times. It is crispy, fragrant and delicious. My husband and I eat four pieces a day, and my son runs out of cookies so quickly at home during the holiday. One day before the New Year, my nephew came to my house. The two children played and ate. Soon, they reimbursed the freshly made biscuits. My nephew shouted that they were delicious, but I made them twice that day. The formula came from Junzhi, and the amount of sugar was reduced a little.

Recipe Recommendations

low-gluten flour 130 grams
butter 90 grams
powdered sugar 55 grams
peanut 80 grams
black sesame 15 grams
coconut 10 grams
egg yolk 15 grams

other
roast
several hours
ordinary

Steps for peanut shortcake

Prepare raw materials

After frying the raw peanuts, remove the red clothes, place them in a fresh-keeping bag and break them with a rolling pin

After frying the black sesame seeds, press them into powder with a rolling pin.

After the butter is softened, add powdered sugar and egg yolks. Beat with an egg beater until fluffy.

Sift low-gluten flour into butter.

Use a rubber spatula to stir evenly to form batter. Add crushed peanuts, black sesame seeds, and mashed coconut.

Knead evenly with your hands to form cookie dough.

Kneak the dough into small balls and flatten it slightly and place it on a baking sheet.

Brush each cookie with a layer of egg liquid, then place it in a preheated 175-degree oven and bake for 20 minutes. Bake until the surface is golden brown and then baked.