1. Prepare the main materials and auxiliary materials
2. After the butter is softened, add powdered sugar and beat with an electric whisk until the color becomes lighter and the volume becomes larger
3. Pour the beaten eggs into the whipped butter, continue to beat and mix well
4. Add peanut butter and beat until the peanut butter and butter are thoroughly mixed
5. Sift in low-gluten flour and gently stir into a batter with a silicone spatula
6. Pour the batter on the silicone mat and rub it with your hands into a strip with a diameter of about 2.5cm. Put the strip in the freezer of the refrigerator and freeze for more than 1.5 hours until the strip becomes hard. Use a knife to cut the frozen strip into a thickness of about 0.8 cm small discs, arranged on a baking tray with tin foil, leave a little gap between each small disc, preheat the oven 180 degrees, and bake the middle layer up and down for about 15 minutes.
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