Peanut shortbread

Overview

How to cook Peanut shortbread at home

Tags

• baking
• children
• afternoon tea
• butter
• coconut
• egg yolk
• low gluten flour
• black sesame
• crushed peanuts
• powdered sugar

Ingredients

Steps

1. 1 After the peanuts are roasted in the oven, remove the red skin and then crush them with a food processor. Do not beat them too much and keep them in a granular shape.

   

2. 2 Add icing sugar and one egg yolk to softened butter at room temperature. The butter must be taken out and thawed in advance. The completely thawed butter will look soft and easy to poke in with a finger. Butter that is not completely thawed is not easy to whip.

   

3. 3 Beat the butter with a whisk until the butter becomes smooth and creamy. In this step, the butter must also be fully whipped to give the biscuits a crispier texture.

   

4. 4 Add cake flour to the whipped butter. Stir into batter.

   

5. 5 Add chopped peanuts and black sesame seeds. I use whole black sesame seeds. If you want the aroma of sesame seeds, you can also break the sesame seeds and add them to the batter.

   

6. 6 Stir into a uniform dough.

   

7. 7 Divide the dough into evenly sized cakes, then brush the cakes with egg wash. Bake in the oven at 170 degrees for about 20 minutes. I made about 30 cookies 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 cookies from being overly colored. Because each oven has different power levels, the oven time and temperature are for reference only.