How to make peanut shortbread

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  1.Finished product picture

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  2.Peel the skin off the cooked peanuts, put them into a bag, crush them with a rolling pin and set aside

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  3.All ingredients are ready, weigh those that need to be weighed first

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  4.Use a large basin, add corn oil, sugar or powdered sugar, stir until the sugar melts

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  5.Add lard and egg liquid, stir evenly until completely combined (you can leave a little egg liquid for brushing the surface at the end)



6.Add the crushed peanuts and stir evenly

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  7.Finally, sift in the baking powder, soda ash and low-gluten flour and mix

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  8.Use a spatula to press and mix evenly until there is no dry powder

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  9.Finally Knead the dough with your hands (you can cover it with plastic wrap and let it sit for 20 minutes before making)

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  10. Line a baking sheet with absorbent paper or tin foil, take an appropriate amount of dough and shape it into a ball, then flatten it into a cake shape

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  11.Make them one by one and place them on the baking sheet, leaving some space between them (about 20 grams each)

• 12. Brush with egg wash and sprinkle with appropriate amount of sesame seeds

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  13.Made two plates, this one is sprinkled with black sesame seeds

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  14.Put it in the upper layer of the oven and turn it on Set the tube at 160°C, the lower tube at 150°C, and bake for 15 minutes (this is the temperature and time of my oven, for reference only)

• 15.The white sesame ones have been roasted.They will become crispy after cooling for a while

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  16.Roasted black sesame seeds

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  17. Fragrant, fragrant and crispy Crispy biscuits, make them if you like