Peanut shortbread

Overview

My classmates came to my home today, O(∩_∩)O haha ~ so happy! We discussed it at school and she came to play with me during the holidays. So, in order to welcome her, I rushed to make this peanut shortcake all night~(✿◡‿◡)

Tags

• baking
• children
• afternoon tea
• aluminum-free baking powder
• corn oil
• egg
• low gluten flour
• peanuts
• white sugar
• baking soda

Ingredients

Steps

1. 1 Wash the peanuts and place them on the baking sheet.

   

2. 2 Preheat the oven to 170 degrees for 10 to 15 minutes. Roast the peanuts in the oven.

   

3. 3 Let the roasted peanuts cool and peel them.

   

4. 4 Cut it into smaller particles so that it can be kneaded into small cakes later.

   

5. 5 Weigh the corn oil and add sugar.

   

6. 6 Pour in the egg mixture. (Leave a little egg wash and brush the surface later)

   

7. 7 Add chopped peanuts and sift in low-gluten flour.

   

8. 8 Sift in a little aluminum-free baking powder and baking soda.

   

9. 9 Just knead it into a ball, don't knead it too much to avoid muscle formation.

   

10. 10 Divide into small balls of the same size and press into small cakes.

    

11. 11 Brush with a layer of egg wash.

    

12. 12 Preheat the oven to 165 degrees for about 20 minutes.

    

13. 13 After baking, let it cool naturally.

    

14. 14 Break it open and take a look.

    

15. 15 Finely chopped peanuts~

    

16. 16 It’s time to eat O(∩_∩)O haha~