1. Soften the butter, add peanut butter, and beat evenly with an electric whisk
2. Add powdered sugar and mix first
3. Then use an electric whisk to beat until feathery
4. Add the egg liquid in three times and beat evenly each time
5. Add the sifted low powder and baking soda, mix well with a spatula
6. Add crushed peanuts and mix well
7. Divide into 20 parts and weigh it with a scale
8. Put it in a non-stick baking pan and press into slices
9. Put it into the preheated 160° oven, the second level, about 20 minutes (biscuits are slightly yellow)
Tips:1. There is no need to add baking soda, but the taste is not so crisp.
2. After adding icing sugar to the butter, don't rush it, mix it first to prevent splashing.
3. If the dough is too sticky, put it in the refrigerator for 30 minutes before operating.
4. It is not easy to stick to the plastic wrap.
5. When dividing the biscuit base, it is recommended to weigh it to prevent uneven baking.
