1. Prepare all materials.
2. Pour baking powder and salt into low-gluten flour, mix well with a manual whisk.
3. Use a manual whisk to break up the eggs.
4. Pour the butter and brown sugar into a large glass bowl and beat with an electric whisk until the hair is slightly hairy.
5. Pour the egg liquid into the butter 2 times and beat. (Each time after pouring the egg liquid, the egg must be fully beaten into the butter, otherwise it is easy to separate oil and water)
6. Pour honey, peanut butter, and crushed peanuts into the butter at one time, and mix well with a manual whisk.
7. , Sift the low-gluten flour into the cookie paste and mix well with a spatula.
8. The well-mixed cookie batter is put into the piping bag and squeezed onto the baking tray. (Because baking powder is added, do not squeeze too much batter for each cookie to avoid sticking together during baking)
9. Take a bowl of water and use a spoon to press down the sharp corners of the cookies. (Before each time you press the cookie, you have to dip it in water, otherwise the batter will stick to the spoon)
10. Use a fork to press a little hard on the cookie. (Also, soak in water before pressing each time)
11. 1 After improving the shape of the cookie, you can start baking. Preheat the oven at 180 degrees for 5 minutes, then put the baking tray in the middle of the oven and bake for about 20 minutes.
12. Bake until the surface is dark and a little mushy, it means it's done, you can take the baking pan out of the oven; you can eat it after cooling down! (The color on the surface is dark and it looks pasty. In fact, it is not pasted, but brown sugar is added to the material. The finished product looks like this after baking)
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
