1. Put the peanuts in the oven and roast them, remove the red coat after cooling, and then select some full and full grains for use; (for surface decoration)
2. Put the selected peanut kernels into the food processor and beat them into peanut flour; (I used fresh peanuts in the season, which has a high oil content)\n
3. Put flour, peanut powder, granulated sugar, salt, and baking soda together in a basin and mix;
4. Pour peanut oil and whole egg liquid into the flour and mix evenly;
5. This is mixed peanut flour, moist and easy to form a dough;
6. Knead the mixed peanut flour into a dough by hand;
7. Divide the kneaded dough into small doses each weighing about 10 grams, and knead them into small balls and place them in a baking tray;\n
8. Place half a peanut kernel on each small ball, and then gently press it with your hands to form small round cakes;
9. Make all the shortbread cookies one by one and place them neatly on the baking tray;
10. Finally, evenly brush the egg mixture on the peanut shortbread, and bake it in the middle of the oven at 170 degrees for about 15-20 minutes.
11. The baked peanut shortbread is out of the oven to cool, and the house is full of fragrance!
Tips:1. Our whole family doesn't like too sweet, this taste is just right, if you like sweet, you can add 10 grams more sugar. \n2. Different flours have different water absorption properties. If the dough is too dry, add 5 grams of peanut oil or 5 grams of warm water.
