How to make light cream peanut shortbread

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  1.The details of the ingredients are as follows.I bought roasted and peeled peanuts directly.I chopped the peanuts into small pieces, preferably as finely chopped as possible.

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  2. Add salt, sugar and baking powder to vegetable oil and stir evenly.

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  3. Then add light cream and sifted low-gluten flour and continue stirring until No dry powder is required.

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  4. Just knead the dough into a ball.No need to over-knead the dough, otherwise it will cause The dough has gluten, which affects the taste.

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  5.Put the dough into plastic wrap, and then put it into the mold for shaping.
  If you don’t have a mold, you can roll it into a cylindrical shape by hand.

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  6.Put the shaped dough into the freezer of the refrigerator and freeze for about 40 minutes.As long as the dough is firm to the touch and easy to slice, it's fine.

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  7.Preheat the oven at this time: 180 degrees for upper heat and 170 degrees for lower heat.
  Cut the dough into thin and even pieces with a certain distance between them, and place them on oil paper.
  Bake for about 20 minutes until the biscuits are colored.

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  8. After the cookies are completely cooled, seal them and store them.