Peanut Cookies
1.
After the butter has softened at room temperature, add caster sugar and peanut butter
2.
Then use an electric whisk to beat evenly, until fluffy and whitish feathers
3.
Divide the whole egg liquid into three times and add it to the butter
4.
Whip evenly every time you add it
5.
This is what it looks like after adding the whole egg liquid for the third time
6.
Sift in the mixture of baking soda and low-gluten flour
7.
Whip evenly with a spatula
8.
With the aid of a spoon and a fork, scoop up a small batter and place it on a baking pan covered with greased paper, and then make it into a circle. Try to make each dough the same size. Flatten the surface with the back of the spoon, and then press it out with a fork. Glyph stripes; preheat the oven at 180 degrees, the middle layer, and fire up and down for 20 minutes, and the surface will turn golden yellow
Tips:
1. It is best to use peanut butter that is smooth and particle-free, which is easy to pass;
2. If you have roasted peanuts, it is good to pour them into the dough and mix them up, but the dough is easy to break during shaping;
3. The mixed dough is sticky, so use a spoon and fork to assist in the division. If you want to look better, you can also shape it into a long column, freeze it for an hour and then cut it into slices for baking.
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