Peanut jelly cookies
By VicentaLakin
Recipe Recommendations
- low-gluten flour 1 part
- corn starch 1 part
- high-gluten flour 1 part
- peanut butter two spoonfuls
- corn oil appropriate amount
- black sesame appropriate amount
- butter appropriate amount
- soft sugar
- jam appropriate amount
- salt appropriate amount
- meat floss appropriate amount
- milk fragrance
- baking
- half an hour
- simple
Steps for Peanut jelly cookies
1
Soften the butter at room temperature and stir well, add appropriate amount of corn oil and beat well, add appropriate amount of sugar and salt and beat well ~
2
Add appropriate amount of peanut butter and stir evenly again ~
3
Add half of the egg mixture and stir well. (Sadly, I can only use spoons and wooden eggbeater. Buy it later)
4
Sieve in three types of flour at a ratio of 1:1:1, and gently mix evenly by cutting and mixing until they are scattered like breadcrumbs. You cannot stir in circles ~
5
Add the remaining egg liquid and black sesame seeds, and stir evenly in the same way ~
6
Then gently knead it into dough and wrap it in plastic wrap and place it in the refrigerator for half an hour ~
7
After that, I don't take it out first and wait for the cookies to be baked in for 2 minutes before they will be served!~ Wait until they are cold before eating them. They are the crispy ones ~