1. Put the skinless peanuts in the oven and bake at 150 degrees for 10 minutes until they are 8 minutes cooked.

2. When the peanuts are cooled, put them into a food processor, grind them into peanut powder, take them out, and let them cool for later use.

3. Put the butter slices into a basin.

4. Pour the sugar into the butter bowl and stir.

5. Use an electric egg beater to beat the butter until it becomes smooth and cotton-like. Use granulated sugar to make the cookies taste grainy. Note: If you like a smooth texture, beat the white sugar into powdered sugar, add the butter, stir evenly, then beat the butter, and stir evenly. Otherwise, use an electric whisk to beat the butter, which will spread the powdered sugar all over the house. Flying.

6. Mix peanut powder and sugar-added butter evenly.

7. Break 2 eggs into a small rice bowl.

8. Divide the egg liquid 3-4 times, add butter, peanuts, and sugar mixture into the mixture, and continue beating with a whisk. (Putting it all in at once will cause the water and oil to separate, that is, it will become part water and part oil)

9. Pour 400 grams of low-gluten flour into the flour sieve basket and sift in the butter mixture. inside, stir evenly. (If there is no sifting basket, you can put flour directly. The functions of sifting flour are: 1. to remove impurities, 2. to allow gaps between the flour and allow a lot of air to enter, so that the cookie dough will be crispier when baked

10. Put this mixed flour dough into a cookie gun or a piping bag, and squeeze out the cookies.

11. Bake in the middle of the oven at 190 degrees for 15-20 minutes. Pay attention to avoid burning.

12. After baking, use a shovel to scoop out the cookies, place them in another large container, let the cookies cool, and then put them in a sealed glass lunch box for later consumption. It is still crispy, otherwise the cookies will not be crispy when they get wet.

Tips

1. Choose natural butter, not margarine.

2. Butter. The comparison with low-gluten flour is 1:2. Adding 1 egg is the best ratio. Of course, 100-120 grams of butter is also acceptable, as is 200-250 grams of low-gluten flour. I chose 227 butter because The package of butter is 227 grams. If you use half the butter, it will be about 110. When mixing with about 200 grams of flour, add 1 egg. If it is more than 200 grams of butter and 400 grams of flour, add 2 eggs. , add too many eggs, and the cookies will not be crispy

3. Peanuts, I recommend roasting the peanuts yourself and then breaking them into pieces. This will give you the original flavor and a very fragrant peanut taste. Peanut butter is not recommended.

4. If you like the cookies to be smooth, beat the sugar into powdered sugar before using. If you like the cookies to be grainy, use white granulated sugar.

5. If you like the cookies to be crisp, bake them. The time is slightly longer, that is, after 10 minutes, you need to observe the oven. Generally, it will be basically cooked in 15 minutes, but in order to make it crispier, you can bake it for a while. You need to pay attention to it, otherwise it will be burned in a few minutes.

6. Generally, the bottom of the cookie has turned yellow and has been baked. You can continue to bake it for five minutes to make the cookie crisper.

7. Some butter is packaged in 250 grams, so if You can also use half of 125 grams. Of course, the ratio is about 200 grams of flour, 100 grams of sugar, and an appropriate amount of peanut powder. You can only use one egg. If more than one egg is used, the cookie will not be crispy.