227 grams of butter (butter 1: sugar 1: low-gluten flour 2: eggs 1 is the approximate ratio, 227 grams of butter, because the packaging is these, there is no need to stick to this figure)

200g of sugar, about 400g of low-gluten flour, 0/00g of eggs/kloc (2 eggs) and 200g of peeled peanuts (appropriate amount).

Minimum weight ratio: 1 10- 125g butter, 200-250g low-gluten flour, 100g sugar, 50g eggs (1).

working methods

1. Put the peeled peanuts in the oven, 150 degrees 10 minutes, and bake until 8 minutes are cooked.

2. When the peanuts are cold, put them into a cooking machine, beat them into peanut powder, and take them out to cool for later use.

3. Put the butter slices in the basin.

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

5, with electric egg beater, butter, cream cotton wool, sugar, biscuits taste granular. Remarks: If you like the smooth taste, beat the white sugar into powdered sugar, add the butter and stir well. Then butter and stir well. Otherwise, beating powdered sugar with electric egg beater and butter will fly all over the house.

6. Mix peanut powder and beaten butter with sugar evenly.

7. Break two eggs and put them in a small bowl.

8. Divide the egg liquid into 3-4 times, add it into the mixed liquid of butter, peanuts and sugar, and continue to stir evenly with an egg beater. If you put it all in at once, it will separate water from oil, that is, it will become part of water and part of oil. )

9. Pour 400 grams of low-gluten flour into the flour sieve basket, sieve into the butter mixture, and stir well. (There is no sieve basket, you can put flour directly. The function of sieving flour: 1 In order to remove impurities, 2. There can be gaps between flour and a lot of air, so that biscuit dough will be crisp when baked.

10, put this mixed flour dough into a biscuit gun or paper bag and squeeze out biscuits.

1 1, middle layer of oven 190 degree baking 15-20 minutes, pay attention to observation, and don't burn.

12, after baking, shovel off the biscuits with a shovel, put them in another large container, cool them and put them in a sealed glass lunch box, so they will be brittle after eating, otherwise the biscuits will not be brittle when they are wet.

skill

1. Choose natural butter instead of margarine.

2. The contrast between butter and low-gluten flour is 1: 2, and the amount of eggs added is 1, which is the best ratio. Of course, butter 100- 120 is also acceptable, and 200-250g of low-gluten flour is also acceptable. I choose 227 butter, because the package of butter is 227 g. About 200 grams of flour plus 1 egg is enough. If it is more than 200 grams of butter and more than 400 grams of flour, add 2 eggs. If you add too many eggs, the cookies won't be crisp.

3, peanuts, I suggest that I roast peanuts before breaking them, so that they are original and delicious, peanut butter is not recommended.

4. If you like smoothness, beat the white sugar into powdered sugar and then use it. If you like the grainy feeling, use white sugar.

5. If you like the cake to be crisp, bake it for a long time, that is, 10 minutes later, observe the oven. Generally, it's half cooked in 15, but in order to be crisp, it can be baked for a while, so pay attention to observation, or it will be burnt in a few minutes.

6. Generally, the bottom of cookies will turn yellow and have been baked. You can keep baking for five minutes to make the cookies more crisp.

7. Some butter is packaged in 250g, so it is enough to use half of 125g. Of course, the proportion is about 200g of flour, sugar 100g, and proper amount of peanut powder. Only one egg can be used. If you use more than one cookie, it won't be crisp.