It was cold, and the sweet and warm baking began again, and every night the oven was guarded to make biscuits.Today I made a crunchy and fragrant peanut cookie, and the smell of peanut was all over the room, and I took a bite of it, and it was crisp and fragrant.Cookies are the easiest to bake, change the shape, it's another pleasure, make it.

WHAT YOU NEED

Ingredients

100 grams of low-fat flour
10 grams of eggs
65 grams of butter
35 grams of peanut butter
50 grams of flour

How TO MADE Gingerbread and peanut butter cookies

Steps 1 to 4

1. A large collection of ingredients

2. After the butter is softened at room temperature, the sweetening powder is sent to the egg beater until the color is slightly lighter and the volume is loose (if you feel that the butter is too cold to soften, you can warm the water in the cushion below)

3. Add the chopped eggs and continue stirring with the egg beater until the butter and eggs are completely mixed.

4. Added peanut butter

Steps 5 to 8

5. Mix the peanut butter and peanut butter thoroughly and evenly with an egg mixer

6. Screening low-fat flour

7. Stir gently with a rubber scraper and mix into a uniform biscuit dough, no dry flour is needed, do not stir.

8. Rub the dough slightly on the board, and if you feel sticky, put it in the freezer for a few minutes and rub it into two long slices.

Steps 9 to 12

9. Cover with a preservative film and place in the refrigerator freezer for half an hour.

10. Cut the hard frozen long strips into small circles about 0.8 cm thick

11. Take a fork and press it into a small circle.

12. The small biscuits are placed on a pan covered with grease paper.

Steps 13 to 16

13. About 18 minutes the biscuits are baked, if you don't want the color to be too deep 15-16 minutes is enough, I like to bake some older ones more fragrant

14. Keep it cool.