Speaking of classic American desserts, there's no shortage of peanut butter biscuits (since American, of course, can also be thought of as hot).Speaking of this source, it goes back to the beginning of the 20th century, when the United States suffered a major insect epidemic, which led to a sharp decline in the harvest of a large number of cotton crops, when an American agricultural promotion educator vigorously promoted peanuts as a substitute for cotton crops for people's daily consumption, he even published a book, translated as "How to Grow Your Own Peanuts and 105 Recipes for Human Edible Peanuts" and became a bestseller at the time.When people realized the beauty of peanuts, they couldn't pick them up, so they made all kinds of desserts.The earliest peanut biscuits were flat or spherical, and its iconic well pattern was added later to better ensure that the biscuits were baked more evenly.This recipe is a traditional more chewy square, there are also versions that do not require baking and crispy versions, which will be updated later, please pay attention! The recipe can be made for about 20 medium-sized biscuits.

WHAT YOU NEED

Ingredients

Low or medium starch flour 130 grams
One egg.
50 grams of rapeseed oil
Honey or maple syrup 50 grams
60 grams of red sugar
Peanut butter (at room temperature
preferably with peanuts) 80 grams
Crushed peanuts (preferably fried or slightly roasted) 40 grams
Powdered 1 teaspoon (tsp)
1/2 teaspoon of salt
A moderate amount of milk

How TO MADE Easy peanut butter cookies

Steps 1 to 4

1. Preheat the oven to 160°C.

2. A layer of baking paper or a small amount of cooking oil is applied to the pan.

3. The flour is mixed with baking powder and salt, and the sieve is placed on one side for backup.

4. Peel the peanuts and place them in a blender to grind them into a final shape.

Steps 5 to 8

5. It can be broken down into as shown in the figure.

6. Pour rapeseed oil, maple syrup, or honey, sugar, rapeseed oil, and peanut butter into a large container and stir evenly.

7. Add the eggs and continue stirring.

8. Add screened flour, baking powder and salt, stir gently and evenly with a wooden spade or scraper.

Steps 9 to 12

9. Pour into the ground peanut crumbs and continue stirring.

10. Since the biscuit paste is more sticky, this step may require more arm strength and time, and you can add a few teaspoons of milk to adjust the viscosity on your own.

11. When the biscuit paste is in the graphical state, it can be baked.

12. Use a spoon to knead a spoonful of biscuits onto a toaster, and use clean hands to cook the back of the spoon or a knife to slightly smooth the surface.

13. Leave at least 5 centimeters between each biscuit to prevent it from sticking together during baking.

14. The back of the biscuit is pressed horizontally and horizontally with a fork to make it look like a traditional well.

15. It can be pressed to a thickness of 1 to 1.5 cm.

16. The biscuits are baked in the oven for 15 to 20 minutes to four weeks until they turn golden yellow.

17. Take it out and put it on a shelf and wait for it to cool before you can eat it.

18. What do you think?

Handy cooking tips

　　- If you want a flat and neat cookie, you can refrigerate the cookie dough in the refrigerator for 10 minutes to allow it to solidify slightly, pour it on a table with a preservative film, then cover it with a layer of preservative film, use a dough stick to make a cookie 1 to 1.5 cm thick, then remove the preservative film from above, and use the cookie mold to cut it into the shape you want.- If raw peanuts are used, they can be placed in the oven (no preheating required), brought to 170 degrees Celsius, baked for five minutes, removed for cooling and then used.