1. After the raw peanuts are roasted or fried, remove the red coat and slightly break them with a food processor (don't break them too much). After the black sesame seeds are roasted or fried, use a food processor to break them into powder. After the butter is softened, add powdered sugar and egg yolk. Beat with a whisk until the volume is fluffy, sift the low-gluten flour into the butter, and stir evenly with a rubber spatula to form a batter
2. Add the crushed peanuts, black sesame seeds and coconut, knead it with your hands to form a cookie dough, knead the dough into small balls (about 7 grams each), place them on a baking tray, and slightly flatten them with your hands. Brush the balls with a layer of egg yolk, then put them in a preheated 175 degree oven and bake for 15-18 minutes. Bake until the surface is golden brown and ready to be out
Tips:1. The shortbread cookies are semi-circular biscuits, and the center may not be easy to bake through. If the shortbread cookies are found to be soft inside after cooling, they can be put in the oven again at 175℃ and bake for a few minutes;
2.1 The weight of an egg yolk is about 15-20 grams. Pick a larger egg and make the egg yolk for the cookie dough. There is still some leftover that can be used as a surface brush.
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