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 it is slightly hairy
5. Pour the egg liquid into the butter twice and beat (after each time you pour the egg liquid, the egg must be fully beaten into the butter, otherwise the oil and water are easy to separate)
6. Pour honey, peanut butter, and crushed peanuts into the butter all at once, mix well with a manual whisk
7. Sift the low-gluten flour into the cookie paste and mix well with a spatula
8. Put the well-mixed cookie batter into the piping bag and squeeze it on 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 cookie (you must dip the cookie in the water each time before pressing the cookie, or the batter will stick to the spoon)
10. Use a fork to press on the cookie a little bit harder (similarly, dip a bit of water before pressing each time)
11. After improving the shape of the cookies, 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)
