Easy Purple Sweet Potato Peanut Crisp
1.
Cut the butter into small pieces, and soften at room temperature until you press lightly with your fingers to have indentations. If the room temperature is low, you can blow it with a hair dryer, or put the basin in hot water to melt it a little bit.
2.
Add powdered sugar.
3.
Use a spatula to mix the powdered sugar and butter. The room temperature is low and it can be operated in hot water.
4.
Sift in low-gluten flour and cornstarch.
5.
Add purple potato powder. Initially mix well first.
6.
Add the ground peanuts, first use a spatula, then put on gloves and knead well. Don't knead too much to avoid tendons, as long as it can form a ball. If it feels too dry, add appropriate amount of milk. Different brands of flour have different water absorption properties, and the amount of milk is not always the same, as long as it can form a dough.
7.
Knead the dough and let it stand for 5-10 minutes.
8.
Divide the dough equally into 16 portions, each about 15 grams. Now the room temperature is low, no need to refrigerate, just let it stand for three to five minutes. Preheat the oven at 170 degrees.
9.
First, gently flatten the ball with the base of the palm, and then press it once or twice with your thumb. Bake in the oven at 170 degrees for 15-20 minutes, the same temperature and time as cookies.
10.
The edges of the biscuits are yellowed and can be taken out. Gently shake the baking tray so that the biscuits can slide easily. After being allowed to cool, it can be sealed and stored in a can.
Tips:
1. This one does not need to be whipped up butter, if the room temperature is too low, you can sit in hot water to operate. It doesn't matter if the butter melts a little bit. If you like a crispy texture, you can whip the butter.
2. Please adjust the specific temperature and time according to your own oven.
3. Crushed peanuts can be replaced with other nuts. If you don't put purple sweet potato flour, you can replace it with other flour or low-flour cornstarch.
4. The amount of milk is variable, add little by little, so that the flour can form a dough, not too wet.
