Peanut Shortbread

Peanut Shortbread

by Wheat grain ff

4.7 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

Delicious peanut crisps, crispy taste and rich peanut aroma, one bite is not addictive! It’s good for making snacks or as gifts to friends~

Serving size: about 32

Peanut Shortbread

1. Weigh and prepare all the raw materials. Peanuts need to be fried and peeled in advance, and crushed with a rolling pin. The particle size is according to personal taste;

Peanut Shortbread recipe

2. Add whole egg liquid to vegetable oil;

Peanut Shortbread recipe

3. Mix vegetable oil and egg liquid and beat evenly with egg whips;

Peanut Shortbread recipe

4. Sift in all the powdered sugar and beat evenly;

Peanut Shortbread recipe

5. The whipped state is as shown in the figure, like a adjusted almond cream;

Peanut Shortbread recipe

6. Mix baking powder, salt, and low-gluten powder; sift in three times

Peanut Shortbread recipe

7. Stir it evenly each time and add it next time;

Peanut Shortbread recipe

8. Stir evenly without dry powder by cutting and mixing;

Peanut Shortbread recipe

9. The batter at this time will be dry and loose as shown in the figure;

Peanut Shortbread recipe

10. Add the minced coconut and peanuts to the batter and mix well;

Peanut Shortbread recipe

11. Preheat the oven to 175℃

Peanut Shortbread recipe

12. Brush the gold plate slightly with oil for use; it is recommended to lay oil paper in this step to better prevent adhesion. (My oil paper accidentally ran out)

Peanut Shortbread recipe

13. Use your hands to make the batter into small balls of equal size;

Peanut Shortbread recipe

14. Put some peanuts on the top and squeeze them smaller by the way, which is beautiful and convenient to eat one bite;

Peanut Shortbread recipe

15. Arranged on the baking tray at intervals;

Peanut Shortbread recipe

16. Brush the top with egg wash.

Peanut Shortbread recipe

17. Put it into the preheated oven at 175℃ for 20 minutes, and wait until the surface is baked until golden brown; (the oven temperature can be adjusted flexibly according to the temperature difference of your own oven. Pay attention to the color in the last five minutes to avoid overheating.)

Peanut Shortbread recipe

18. It will be crispier when it is baked and cooled before eating.

Peanut Shortbread recipe

Tips:

1. Vegetable oil can be replaced with butter. (Original formula vegetable oil is 100 grams, I think that 85 grams of oil is appropriate after repeated trials)
2. It is recommended to use powdered sugar, which is easy to pass.
3. Other nuts can also be used instead of crushed peanuts~
4. Be sure to pay attention to the coloring in the last few minutes and avoid over-coloring and over-baking. Remember! !

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