How to make brown sugar shortbread

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  1. Fry the peanuts, sesame seeds and flour separately and set aside

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  2.Knead the dough and let it rise for an hour, during which time prepare the ghee skin

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  3. Roll the water-oil dough into a round cake with a thick middle and thin edges, and put the butter dough in the middle

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  4. Fold the water-oil skin up and down to cover the butter skin

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  5.Fold both sides of the water-oil crust in half

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  6.Roll out a thick rectangle into a large 5mm thin rectangle, roll up the long side, and brush the closing area with water to tighten it

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  7.Cut a 4cm wide piece of dough, pinch it tightly and flatten it, then wrap it, just like wrapping a bun and then flatten it

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  8. Brush with egg wash, sprinkle with sesame seeds, and bake in a preheated oven at 210 degrees for 40 minutes

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  9. Let cool after baking...crispy and delicious