Peanut Sesame Shortbread Cookies

Name: Peanut Sesame Shortbread Cookies
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 130g Low-gluten flour; 90g butter; 10g Coconut; 70g Powdered sugar; 80g peanut; 15g Black sesame; 15g yolk

by Ma Lin

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I like to eat fried peanuts, but every time I eat too much, I have acne on my forehead, because fried foods contain too much oil. The nuts are originally used to squeeze oil, so they are so fragrant. So it's better to bake biscuits with peanuts. At three o'clock in the hungry afternoon, the combination of peanuts and sesame is just right.

Ingredients

Peanut Sesame Shortbread Cookies

1. After the peanuts are roasted in the oven, remove the red coat and place them in a food processor to break them (not too broken, you can also use a knife to chop slightly)

2. Add the powdered sugar after the butter is softened

3. Beat the egg yolks until they are fluffy

4. Sift in the low powder and stir with a rubber spatula to form a uniform batter

5. Add the black sesame and minced coconut to the cooking powder (optional), add it to the batter and mix evenly

6. Knead the dough with your hands, divide it into 8 g balls, put them on a baking tray, and press them slightly

7. Brush each ball with a layer of egg yolk liquid, bake in the oven, 170 degrees, about 15 minutes

Tips:
The biscuits are fluffy enough with butter to melt in the mouth and become crispy. Of course, peanuts are also very good to replace with other nuts.