Peanut Soufflé Cookies
Overview
Since I became obsessed with baking, I make some cookies for my daughter every week. First of all, children eat healthily without any additives. Secondly, we also let our daughter try to do it herself and experience the fun that baking brings us! My daughter loves peanuts, so I added some chopped peanuts to the usual recipe. Unexpectedly, the baked cookies were extra crispy and beyond my imagination!
Tags
Ingredients
Steps
-
Ingredients: 200g cake flour, 120g butter, 110g peanuts, 60g egg liquid, 70g sugar.
-
Roast the peanuts in the oven (recommend 180 degrees for about 10 minutes, adjust accordingly according to the characteristics of each oven), wait until cool and peel.
-
Put the peanuts into a plastic bag and roll them into pieces with a rolling pin.
-
After the butter melts at room temperature, add the sugar. Stir evenly first, then use a whisk to beat until the volume expands and the color becomes slightly lighter.
-
Add the egg liquid in three batches and beat with a whisk until the eggs and butter are completely mixed before adding the next batch.
-
The whipped butter is as shown in the picture, showing a light and fluffy state.
-
Pour the chopped peanuts into the butter and beat with a whisk until the chopped peanuts and butter are thoroughly mixed.
-
Sift in cake flour.
-
Fold gently with a rubber spatula to form a uniform cookie batter.
-
Divide into small balls of about 20 grams.
-
Use the back of a spoon or your hands to flatten the small balls, leaving appropriate space between each cookie.
-
Place the baking sheet into the preheated oven at 180 degrees for 12-15 minutes.
-
Just a few minutes after baking, the house is filled with a strong aroma.
-
The picture of the finished product is really delicious and crispy~
