Brown Sugar Peanut Shortbread Cookies

Brown Sugar Peanut Shortbread Cookies

1. The method of brown sugar peanut shortbread: 1. Add flour to warm water in stages, stir in one direction with chopsticks, and stir into snowflake flakes. 2. Dip cold water and mix the noodles to form a smooth dough. After sealing in plastic wrap, let it stand for 20 minutes. 3. After the lard is heated and melted, add an appropriate amount of flour and fry the shortbread. Don't use too much flour, make it slightly thinner. 4. Roll the prepared dough into thin slices, spread the shortbread on the thin slices, then roll up from one end, and cut into small pieces of even size. 5. Pinch the two ends of each small piece to form a ball, being careful not to let the shortbread Leak out. Continue to seal and stand for 20 minutes. 6. Peel the cooked peanut kernels, cut into large pieces, and mix with brown sugar and flour to form fillings. Be careful not to have too much flour, otherwise the filling will be too dry. 7. Roll the loose dough into thin slices, wrap the stuffing like a bun, close it down, and press it flat. 8. Put a little oil in the pan, heat the oil, and fry until golden on both sides.

2. The two pieces of cake are staggered and stacked together.

3. Peel multiple cucumber peels and shred them for decoration.

4. Cut the cucumber into two pieces to make the eyes. The thick straw engraved the eyes on the cheese.

Tips:

Fried shortbread can be replaced with ordinary cooking oil without lard, but it is not so crispy.

The temperature of the shortbread is very high after it is fried, so remember not to touch it with your hands as it is easy to burn.