Peanuts
By VicentaLakin
It's cold, and it's starting to bake sweet and warm, and it's keeping the oven for cookies every night. Today, a fragrance of peanuts, the smell of peanuts everywhere in the room, the fragrance of a cocoon, and the smell of a mouth. My son came home after school and had a snack
Recipe Recommendations
- low-gluten flour 100 grams
- eggs 10 grams
- butter 65 grams
- peanut butter 35 grams
- powdered sugar 50 grams
- sweetening
- baking
- ten minutes
- simple
Steps for Peanuts
1
Preparation materials
2
After softening the butter room, sugar powdered with an egg-pumper spreads to a slightly lighter colour, and the volume expands loose (if it feels too cold, the butter is soft, but the warm water below)
3
Join the broken eggs and continue to mix them with an egg-beater to fully integrate butter and eggs
4
Add peanut butter
5
Smash it with an egg-beater, so that peanut butter and butter are completely even
6
Scan low-banded flour
7
Smash it with a rubber razor. Smash it with a flat cookie noodle
8
Put the noodles on the board for a little bit, and rub them in two little strips
9
Cover it and put it in the freezer room for half an hour
10
cut the frozen long strip into a circle of about 0.8 cm thick
11
Take a fork and press it on the little dome
12
The little cookies are on the grill with the oilpaper
13
It's in the middle of a 180-degree preheated oven
14
It's about 18 minutes before the cookies come out. If you don't want to get too dark for 15-16 minutes, I like to bake older ones
15
Save in a cold sealed box