Peanut Sesame Shortbread

Peanut Sesame Shortbread

1. Bake the peanuts at 170° for about 15 minutes. The sesame seeds are cooked, and immediately cease the fire when they hear the sound of blooming

2. Use a food processor to smash the peanuts

3. Soften the butter, add powdered sugar, and stir evenly with a manual whisk (it is too cold in winter, you can use a microwave oven to bite for 10-20 seconds, take a look in the middle, don’t bite too much)

4. Add the egg liquid in three times, and continue to stir evenly with a manual whisk

5. Add the sifted low-powder, ground peanuts, and sesame powder, mix well with a spatula, and finally knead into a ball by hand

6. Roll the dough into a long piece of about 0.5cm thick. Wrap it in plastic wrap and put it in the refrigerator for 30 minutes

7. Take out the frozen noodles and press out the biscuit embryos with a flower-shaped biscuit mold

8. Arrange the biscuit bases into the golden baking tray

9. Brush egg liquid on the surface

10. Put it in a preheated 165° oven, the second level, about 20 minutes

Tips:

1. The thicker the rolled dough, the longer the baking time;
2. The time of baking depends on the temper of your own oven;
3. Be careful when you stir fry the sesame seeds, it is easy to confuse;
4. The leftover leftovers can be roasted directly, or rolled into slices again, frozen, pressed, and roasted;
5. The shape of the biscuits can be changed by yourself;
6. The biscuits will be crisper when you eat it the next day.