Peanut Butter Shortbread Cookies
1.
Prepare the ingredients, butter and homemade peanut butter to soften at room temperature in advance, and warm up the eggs.
2.
Put the raw peanuts in the oven and bake at 150 degrees for 20-25 minutes. After they are cooled, they will be rubbed off the skin.
3.
Use a food processor to beat the peanuts at high speed for a few times, without the need for fine, granular peanuts.
4.
After stirring the butter until it is fluffy, add the sugar and salt in portions and mix well.
5.
Add peanut butter and mix well.
6.
Add the beaten eggs in portions, stir and mix well.
7.
Add the sifted flour, cut with a spatula, and mix well without over-mixing.
8.
Add chopped peanuts, chop and mix until there is no dry powder.
9.
Knead the dough manually.
10.
Divide the dough into a size of about 15g, knead it round and place it in a baking tray at intervals.
11.
Use a fork to press out the pattern vertically.
12.
Sweep a small amount of egg wash on the surface of the dough.
13.
CO-960S commercial electric oven, preheated 160 degrees in advance, put 4 layers of biscuits in, and bake for about 20 minutes.
14.
After baking, put the baking tray on the wire rack to cool, and 4 trays of biscuits are baked at the same time. The golden color is very beautiful and the effect is very high!
15.
Homemade peanut butter and freshly roasted peanuts are added to the biscuits. The biscuits are crispy and the peanuts have a very strong aroma. It is very good as a snack or afternoon tea snack.
Tips:
The baking temperature and time are for reference only, please adjust appropriately according to the oven temperature performance.
