Coconut Peanut Butter Shortbread Cookies

Name: Coconut Peanut Butter Shortbread Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 30g Yuan Xian Kee Peanut Butter; 35g granulated sugar; 1g salt; 40g coconut oil

by Tong Nian Shi Guang

4.9 (1)

Favorite

4

Difficulty

Easy

Time

30m

Serving

2

Peanut butter, bread, and seasoning are all very delicious and popular. Two days ago, I unlocked a new way of eating-coconut fragrant peanut butter biscuit, rich in fragrance, so crispy to the point that you can't stop one bite, the method is simple, you will see it, share it with everyone, hurry up!

Ingredients

Coconut Peanut Butter Shortbread Cookies

1. All materials are ready.

2. Pour the coconut oil, sugar and salt together and mix well.

3. Yuan Xian Kee Peanut Butter is mellow, silky in the mouth, very fragrant!

4. Pour in peanut butter and mix well.

5. Sift in low-gluten flour.

6. Knead into dough.

7. Divide the dough into 16 portions, each about 15 grams, and knead them into small balls.

8. Place it on the baking tray and use a fork to press out the marks.

9. Preheat the oven at 170 degrees for 5 minutes. Turn to 150 degrees and bake for 15 minutes.

10. The prepared shortbread biscuits, coconut and peanut aromas alternately blend, the aroma is strong, crisp to the slag, delicious to burst!
"Yuan Xian Kee Peanut Butter, it melts in the mouth without being greasy, it is so delicious that you can't stop it"