Ingredients

Low gluten flour 150g baking soda 1.5g unsalted butter 75g granulated sugar 60g peanut butter 50g egg 1 saltpeter 1g

Methods

1

While the cream is softened at room temperature, add the sugar, and beat until the cream turns pale yellow. Gradually add the egg mixture and continue to beat well. Add peanut butter (peanut butter with granules) and mix well. Sift in the low-gluten flour, baking soda, and saltpeter, and mix well again.

2

After the ingredients are mixed well, divide into 10g balls. Using a fork, press the surface of the ball to create a pattern.

3

Preheat the oven to 170°C and bake for 18-20 minutes. Remove from the oven and let the cookies cool on a rack.

4

＊Freshly baked cookies will be soft, but will become crispy when cooled. Finish!