A small change brings surprising deliciousness - peanut and sesame shortbread

Overview

The recipe came from an accident. There were no cranberries or walnuts at home, so I replaced them with peanuts and sesame powder, so the cranberry biscuits became this shortbread. The peanuts were roasted by myself and the sesame seeds were fried by myself. They are very fragrant. I didn’t expect that putting the two together would have unexpected effects. I used to think that butter biscuits would be a bit greasy, but this biscuit is not. Friends, try it now~ Preparation: 1. Bake the peanuts at 170° for about 15 minutes. 2. Fry the sesame seeds until they are cooked. When you hear the sound of splitting, stop the fire immediately and crush them with a food processor.

Tags

• baking
• children
• afternoon tea
• fast food
• butter
• cake flour
• egg liquid
• peanuts
• sesame powder
• powdered sugar

Ingredients

Steps

1. 1 Crush the peanuts with a rolling pin or put them in a plastic bag.

   

2. 2 Soften butter, add powdered sugar, and stir evenly with a hand mixer. (If it’s too cold in the winter, you can use a microwave oven to cook it for 10-20 seconds. Check it in between to make sure you don’t overdo it.)

   

3. 3 Add the egg liquid in three batches and continue to mix evenly with a manual egg beater.

   

4. 4 Add sifted flour

   

5. 5 Add chopped peanuts

   

6. 6 Add sesame powder, mix evenly with a spatula, and finally knead into a ball with your hands.

   

7. 7 Roll the dough into a long sheet about 0.5cm thick. Wrap in plastic wrap and place in the refrigerator for 30 minutes.

   

8. 8 Take out the frozen dough sheet and use a flower-shaped cookie cutter to press out the cookie embryo.

   

9. 9 Arrange the biscuits in a row on the golden baking pan.

   

10. 10 Brush the surface with egg wash.

    

11. 11 Place in preheated 165° oven, second level, about 20 minutes.