Sesame cream cookies

　　This is your peanut butter cookie, because my mom can't eat peanut butter, so I switched to sesame seeds, which is just as good, and it's a very tasty cookie.

WHAT YOU NEED

Ingredients

100 grams of low-fat flour
10 grams of egg juice
65 grams of butter
35 grams of sesame seeds
50 grams of flour

How TO MADE Sesame cream cookies

1. After the butter is softened, it is mixed with sugar powder, and the egg beater is fired.

2. The egg juice is poured into the spread butter and continues to be spread with the egg beater until the butter and the eggs are completely mixed.

3. Pour the sesame sauce into the butter until it is completely mixed with the butter.

4. The screened low starch powder is poured into the mixed sesame butter and gently stirred with a rubber scraper.

5. The dough is poured on the board, rubbed by hand into long strips with a diameter of 2 to 3 cm, and the long strips are placed in the refrigerator freezer for more than 1.5 hours to harden.

6. Freeze-dried long strips are cut into circles about 0.8 cm thick, placed in the middle layer of a preheated oven, heated at 180 degrees and baked for 12 to 15 minutes.

7.

Handy cooking tips

　　1 If the dough is sticky, you can rub it slightly or put it in the refrigerator for a while, but not for too long.2 Do not put the biscuits too tightly, as they will swell when baked and prevent them from sticking together.