Peanut butter is a good helper——[Peanut Round Cookies]

Ingredients

• Low gluten flour 100g
• Egg 10g
• Butter 65g
• Peanut butter 35g
• Powdered sugar 50g

Steps

1. After the butter is softened, mix it with the powdered sugar and beat it with a whisk until the color becomes lighter and the volume becomes puffy.

2. Pour the beaten egg liquid into the whipped butter, and continue stirring until the butter and egg liquid are completely combined (there is no need to add the egg liquid in batches if the amount of egg liquid is small).

3. Put the prepared peanut butter into the whipped butter, beat with a whisk until the peanut butter and butter are thoroughly mixed.

4. Pour the flour into the mixed peanut butter butter.

5. Use a rubber spatula to stir gently to form a uniform cookie batter.

6. Pour the batter on the chopping board and roll it into a long strip with a diameter of about 2.5CM.

7. Roll the long strips into the freezer of the refrigerator and freeze for about 2 hours. After taking it out, cut the frozen strips into small rounds with a thickness of about 0.8CM.

8. Arrange the small rounds on the baking sheet, leaving appropriate space between each small round, then place the baking sheet into a preheated 180 degree oven and bake for about 15 It takes about minutes.

Tips

1. Peanut butter can be bought in supermarkets. The smooth type I use is mainly used for eating bread. You can also choose the granular type. It is said that it can be made The biscuits taste better.
2. Be careful with your hands when rolling the batter into long strips. Excessive force may cause the batter to crack.
3. After pinching the long strips, be sure to place them in the freezer, not in the refrigerator. It is easy to cut and retains its shape after freezing, but do not freeze it for too long to make the dough too hard.