This cookie was made once a long time ago, this time the recipe was changed, although it's called crispy, but this time the obvious taste is much better, crispy with a little bit of ghee, it's that crispy taste.When I was making cassava bread, I made cassava paste with the remaining two proteins, and I started to want to keep it as a mask, and I thought, well, it's not worth it, it's not worth it... ugly women are lazy like me!

WHAT YOU NEED

Ingredients

75 grams of flour
Two eggs.
40 grams of butter
25 grams of ripe peanuts
25 grams of flour

How TO MADE Peanut protein flakes

Steps 1 to 4

1. The cooked peanuts are placed in a preservative bag and crushed with a flour stick.

2. The egg whites are scattered with an electric egg beater, with a slightly thick bubble.

3. Butter and sugar powder are mixed evenly with a manual egg mixer, poured into the protein liquid in stages, each time stirred until completely mixed and then added again.

4. The common flour is sifted into the butter paste and stirred evenly.

Steps 5 to 8

5. It is poured into peanut crumbs and mixed evenly into a sticky dough.

6. Use a spoon to put 1/3 of the dough in a baking tray covered with oil paper, then sprinkle the back of the spoon with water to form a round, thin dough.

7. Each spoonful of dough needs a spoonful of water to form.

8. Preheat the oven, 160 degrees, medium, up and down, I cooked for 10 minutes.

Steps 9 to 12

9. Take it out and dry it.

10.

Handy cooking tips

　　This cookie can also be made with low starch flour, but it doesn't taste the same as ordinary flour.Ordinary flour is made crispy and crispy, with a little bit of cheese, especially good to eat.Low-fiber flour is a little spicy, but people think that plain flour tastes better.Because this biscuit is very thin, it should not be baked at too high a temperature, otherwise it is easy to get stuck.Roast until slightly golden on the edge.