Peanut Shortbread

Peanut Shortbread

1. The peanuts are bitten in a microwave oven, peeled, and then put in a fresh-keeping bag and crushed with a rolling pin to keep the graininess. You can also buy crushed peanuts from supermarkets.

2. The butter is softened at room temperature, add powdered sugar and egg yolk, and beat with a whisk. Finally, I added the remaining egg whites and beat them. I forgot to take pictures when I was passing the butter.

3. Sift in low-gluten flour, cornstarch, ground peanuts, and stir into a dough

4. Stir to form a dough, put it in the refrigerator for one hour (depending on the hardness of the dough, or not refrigerated)

5. Take out the dough and divide it evenly into 10 grams each, knead it into a round ball, flatten it, and brush it with egg yolk. Preheat the oven to 175 degrees for 10 minutes, and bake the middle layer for about 15 minutes, and the surface will turn yellow.

6. Bake the middle layer for 15 minutes first. If the surface color is not yellow enough, you can bake it for a few more minutes, but not too long to prevent it from being burnt.

7. Roasted peanut crisps.

8. For the amount of this recipe, 33 small cakes were baked. My oven is a bit small, I bake it twice, the second time is a little darker than the first time, but it's not bad.

Tips:

1. Peanuts can also be replaced with sesame, walnuts and other nuts.
2. This formula is not particularly sweet, I personally like this degree.