Peanut butter cookies (so crispy that they fall apart)

Overview

I made peanut butter last time, but unfortunately my family doesn’t like it, so it has been kept in the refrigerator. Yesterday when I was looking through the refrigerator, I saw it and thought of peanut butter cookies.

Tags

• baking
• snacks
• egg liquid
• low gluten flour
• unsalted butter
• fine sugar
• peanut butter
• salt

Ingredients

Steps

1. 1 Prepare all raw materials in advance.

   

2. 2 To soften butter, take the butter out of the refrigerator and soften it at room temperature in summer. In winter, when the room temperature is relatively low, you can use a hair dryer, a low-temperature oven, insulated water, a microwave oven, etc. to soften it. I used a microwave oven directly, and clicked it every 10 seconds for a total of 30 seconds. When taking it out, some of the butter melted. Use a silicone spatula to press and stir, and use the remaining heat to soften all the butter. Try not to completely melt it into a liquid state. If it accidentally melts into a liquid state, put it in the refrigerator and refrigerate for half an hour to solidify before using it.

   

3. 3 Pour in the caster sugar and stir evenly. This is the key to cookie dough. Be sure to add fine granulated sugar, not powdered sugar.

   

4. 4 Add the egg liquid in two batches. After each egg liquid is added, stir evenly with an electric egg beater. Stir thoroughly before adding the next egg liquid. Then continue to stir evenly with an electric egg beater until all the egg liquid is added and stirred evenly. The egg liquid must be at room temperature.

   

5. 5 Add peanut butter, then salt, and mix well with an electric mixer. If you like a particularly crispy texture, you can beat it here for a while.

   

6. 6 Sift the flour in, mix well, and knead the dough together with your hands. Knead it a little to reduce the risk of cracking.

   

7. 7 Start shaping, flatten the dough first. If the dough sticks to your hands, you can refrigerate it before shaping. It will take about 30 minutes to refrigerate. The specific time will be determined if it doesn't stick to your hands. Turn it over and continue pressing, and repeat until it is the size you like. If you have a mold, you can use it. The corners of the biscuits shaped by hand will be rounded, while the corners of the cookies shaped by the mold may be straighter.

   

8. 8 Freeze for about 1 hour. The specific time depends on the frozen hardness, but not too hard, otherwise it will break when cutting. Cut into slices about 0.8 cm thick, not too thin, which will easily deform, but not too thick, which will not be baked thoroughly. When the dough is almost frozen, preheat the oven to 150 degrees for at least 10 minutes.

   

9. 9 Place the baking sheets one by one, not too close to avoid sticking together when they expand during the baking process. If there is a silicone mat, it is best to bake with a silicone mat, which will not be easily deformed. Place it in a preheated oven and bake for about 15-20 minutes. Please adjust the specific temperature and time according to the actual temperature of your oven.

   

10. 10 After baking, seal and consume as soon as possible.