Peanut sesame shortbread
Ingredients
- Low gluten flour 105g
- Butter 75g
- Peeled peanuts 75g
- Fine sugar 50g
- Eggs 2
- Brush the surface with egg liquid Appropriate amount
- Black sesame 10g
Steps
1. Prepare 75 grams of butter, 105 grams of low-gluten flour, 50 grams of fine sugar, 2 eggs, and 10 grams of black sesame seeds.
2. Roast the peanuts in the oven first! It took me 15 minutes.
3. Peel and mash the peanuts and put them on a plate for later use.
4. Take the butter out of the refrigerator and soften it.
5. Mash the butter with a spatula!
6. Pour in fine sugar, beat the egg yolks into the plate, leave a small part, and wait to brush the surface with egg liquid.
7. Use an electric egg beater to beat until fluffy.
8. Sift low-gluten flour into butter.
9. Use a spatula to stir evenly.
10. Add the prepared chopped peanuts and stir evenly again.
11. Knead evenly with your hands to form biscuit dough.
12. Knead the dough into small balls (about 6 grams)
13. Place on the baking sheet and flatten slightly with your hands. (Because there is no parchment paper at home, I put it directly on the baking sheet. If you have parchment paper, you can put it on the parchment paper first and then put the cookie dough)
14. Brush each cookie dough with a layer of egg yolk liquid.
15. Sprinkle black sesame seeds on each cookie dough.
16. Preheat the oven to 175 degrees, bake in the oven for 20 minutes, and bake until the surface is golden brown!
17. Finished product
18. Finished product
19. Finished product
Tips
- Each oven has a different temperature. You can control the specific time and temperature flexibly. You can stay by the oven for the last few minutes to observe. I like the yellow color. , use whole egg yolk for the surface egg liquid. You can add egg yolk liquid and whole egg liquid according to your preference.
