Butterfly Cookies

Overview

The baby's school organized a spring outing, and her classmates said they wanted to eat the biscuits made by her mother, so I made four bags of snacks, and the biscuits were one of them. They were crispy and delicious

Tags

• baking
• children
• afternoon tea
• baking powder
• corn starch
• egg
• flour
• milk powder
• peanut oil
• rock sugar powder
• tahini
• yeast
• chopped walnuts
• crushed peanuts

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks and add rock sugar powder

   

2. 2 Add peanut oil and sesame paste to the egg yolks, stir evenly

   

3. 3 Deep-fry the peanuts and peel them off. Beat the walnuts in the microwave to make them crispy

   

4. 4 Chopped peanuts and walnuts

   

5. 5 Add flour, milk powder, corn starch, chopped peanuts and walnuts, baking powder and yeast to the egg yolk paste, mix well

   

6. 6 Beat the egg whites with a whisk. You can also omit this step. I think it’s better to beat them once

   

7. 7 Gently form the dough, wrap it in plastic wrap and refrigerate for an hour

   

8. 8 Roll it into thin slices and carve out the shape with a grinding tool

   

9. 9 Put it into the baking pan and brush it with egg wash (I brushed it on both sides, first brushed one side and put it in, then brushed the other side)

   

10. 10 Bake for 8 minutes, it's very fragrant, and it will become crispy when it cools down (the time depends on your oven, so check it at any time)