Peanut Butter Shortbread
Overview
Mima follows each food diary with a short story about Nami, because food and children are what Mima cares about most, and she cannot let go of either. I have to write about my children when I have some time. The delicacies given out are not completely synchronized with the children's things, because Mima is too busy, and these things are all processed and cannot be forced. Even if they are not completely synchronized, as the child grows, the stage characteristics are still obvious, and it is necessary to leave beautiful memories. Going to kindergarten later in this article actually happened last week. After going to kindergarten for a week, Nami caught a cold again and had to stay at home again. Mima doesn’t dare to bake every day for fear that her child will get angry if she eats too much. She doesn’t dare to eat it even if she does it once in a while. She hopes her daughter’s health will get better soon.
Tags
Ingredients
Steps
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Material diagram.
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Soften butter at room temperature and add to flour.
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Rub the butter and flour together with your hands until they form small particles.
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Pour in the granulated white sugar and mix evenly.
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Add peanut butter and mix well with your hands,
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At this point, the flour can be kneaded into a ball, but it will break up easily.
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Pour in a small amount of egg liquid.
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Form the dough into a ball, don't worry about the granular sugar particles.
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Shape the dough into a cylinder without refrigeration.
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Cut into slices and preheat the oven to 180 degrees.
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Place on a baking sheet and punch out the lines with a skewer.
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Put it in the oven at 180 degrees for 15 minutes. Observe the coloring. If you are satisfied.
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There is no need to take it out of the oven immediately after the power is turned off, let it simmer for five minutes.
