Peanut Shortbread

Overview

I used the leftover cooked peanuts from making peanut butter to make these shortbread cookies. When baking, the children kept saying how delicious they were! Well, it smells really good! The aroma of peanuts mixed with the aroma of butter fills the house with a sweet smell! It's a great afternoon tea for children, and I even left a few pieces for tomorrow's breakfast.

Tags

• baking
• afternoon tea
• butter
• cake flour
• cooked peanuts
• whole egg liquid
• powdered sugar

Ingredients

Steps

1. 1 Soften butter at room temperature in advance, add powdered sugar and stir to combine.

   

2. 2 Add the egg mixture and beat with a hand mixer until the butter turns white and fluffy.

   

3. 3 Sift in the low-gluten flour and mix evenly with a rubber spatula.

   

4. 4 Put the cooked peanuts into a plastic bag and crush them with a rolling pin. Do not crush them into powder, just make them into small granules.

   

5. 5 Pour the chopped peanuts into the dough and mix again evenly.

   

6. 6 Divide the dough into small portions of about 20g, roll into balls and flatten.

   

7. 7 Place on a baking sheet lined with greaseproof paper. Preheat the oven to 170 degrees Celsius for 15 minutes.