Quick Hand Cookies—peanut Butter Shortbread Cookies

by Chi Chi Diner

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

The original recipe comes from the Milk Girl. This recipe is only for personal records. With this ratio, you can make 25 peanut butter. I made it by myself. It will feel a little grainy. I didn’t make peanut butter. You can go to the supermarket to buy it. Basically there will be them. I don’t have a specific recommendation. Brand, because I have only eaten peanut butter made by myself, don’t spray me

Ingredients

130g Peanut Butter
70g Corn Oil
70g Sugar

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A handful of Salt

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1 Egg

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200g Low-gluten Flour
no No

Quick Hand Cookies—peanut Butter Shortbread Cookies

1. Mix the peanut butter and corn oil, add salt and sugar, and mix well.

2. Beat an egg, separate the egg white and protein, add the egg yolk to the batter, and mix well.

3. Then add the egg whites to the paste and mix well.

4. Just stir it into this state

5. Sift in low-gluten flour

6. Stir it into a dough, don’t over-stir it.

7. Divide the balls into 20 grams each, you can divide them into 25, round and squash, and use a Western fork to press the pattern.

8. Preheat the oven and heat up and down to 170 degrees for 10 to 15 minutes.

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