Peanut Shortbread
1.
After the peanuts are roasted in the oven, remove the red skin, and then use a food processor to break them. Don't beat them too much, keep them granular.
2.
Add powdered sugar and an egg yolk to the softened butter at room temperature. The butter must be taken out in advance to thaw. The completely thawed butter will look soft and easy to poke in with a light poke with your finger. But butter that is not completely thawed is not easy to pass.
3.
Whisk the butter until the butter becomes smooth and delicate. In this step, the butter must be fully whipped to make the biscuits more crunchy.
4.
Add low-gluten flour to the whipped butter. Stir it into a batter.
5.
Add the ground peanuts and black sesame seeds. I use whole black sesame seeds. If you want the flavor of sesame seeds, you can also crush the sesame seeds and add them to the batter.
6.
Stir it into a uniform dough.
7.
Divide the dough into small biscuits of even size, and then brush the whole egg liquid on the biscuits. Bake in the oven at 170 degrees for about 20 minutes. I made about 30 small biscuits for this amount. It is recommended that you do not walk away during the baking process, and check the situation in the oven every few minutes to prevent the biscuits from being overly colored. Because the power of each oven is different, so the oven time and temperature are only for reference.
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