Peanut Shortbread

Name: Peanut Shortbread
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g butter; 30g Three flower milk; 80g Ground peanuts; 100g Caster sugar; 230g Low-gluten flour

by Di Chenfeng

4.9 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

We have made peanut shortbread cookies before, and they are refrigerated and knife-cut; they are time-consuming and labor-intensive, too troublesome! Today we are going to make a peanut shortbread with a simple production process and not long time-consuming. It is as delicious as peanut shortbread............ ...."

Ingredients

Peanut Shortbread

1. Prepare all the ingredients, and the butter will soften at room temperature;

2. Put butter and white sugar in a bowl and beat with a whisk to reduce the sugar;

3. Add Sanhua milk and beat with a whisk until the cream is white and fluffy, and the sugar melts;

4. Sift in low-gluten flour and stir with a rubber spatula until there is no dry flour dough;

5. Pour in crushed peanuts;

6. Use a rubber spatula to stir evenly;

7. Use your hands to pull the dough into small pieces of 25 g in size, and arrange them in a baking tray;

8. Brush a layer of egg liquid on the cake base, put it into the middle layer of the oven preheated at 170 for 5 minutes, heat up and down at 170 degrees, and bake for 20 minutes.

9. Color the surface and bottom of the biscuit evenly and then take it out!

Tips:
1. The butter must be softened so that the fingerprints can be easily pressed with your fingers (understand the word softened, not melted);
2. The weather is cold in winter, you can use the fermentation function of the oven to help soften the butter;
3. Melt the sugar as much as possible, the finished product will be more beautiful;
4. The flour can be sieved to remove impurities and it is easier to mix evenly;
5. Do not pour the ground peanuts together with the flour and stir, otherwise there will be a lot of dry flour in the cracks of the ground peanuts and mix unevenly;
6. Don't mix the dough for too long, just evenly, to avoid the dough becoming gluten after mixing for too long, which will affect the taste of the finished product;