Ingredients
Low-gluten flour ( 300g ) | Cooked peanuts ( 150g ) |
Olives Blended oil ( 120g ) | Butter ( 30g ) div> |
Powdered sugar (or soft white sugar) ( 120g ) | Eggs ( 1 ) |
Aluminum-free baking powder ( 3g ) |
How to make peanut walnut crisp cookies
1. Bake the peanuts at 150°C for 10 minutes, let cool, rub the skin, and smash them into pieces, not whole.
2. Prepare all materials to be weighed.
3.Put the butter in a waterless bowl and let it sit in hot water to soften and set aside.
4.Put the powdered sugar into the oil and stir thoroughly.
5.Crack in the eggs and continue stirring until smooth
7. Sift in the flour and crushed peanuts.Sift the flour in several times and use the scraper up and down.Stir.
8.After mixing, cover with plastic wrap and let it rest for 30 minutes.
9.Take about 30g of dough, press it into shape with a mold, and preheat the oven to 170℃ in advance , bake for 20 minutes, adjust the time depending on the size of the cake.
10. Here is a picture of the finished product, there is no presentation, feel free to take one.
6. Pour in the baking soda and baking powder and stir evenly.
Tips
When sifting in the flour and stirring, do not stir in circles, but turn it up and down.
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