How to make sesame peanut butter cookies, and what are the ways to make black sesame peanut butter c

Ingredients. 190g cake flour 100g unsalted butter

1 egg 100g peanut butter

15g cooked sesame seeds (a handful) 2g baking soda

80g of fine white sugar

Peanut butter sesame biscuits to prepare steps.

<>2.The butter softens at room temperature, remember not to melt, it will be crispy when it is softened naturally, and it cannot be heated into water. Once softened, add sugar and beat until the color becomes lighter. Then pour in the beaten egg mixture in two parts, and stir well in each time.

3.Pour in the tahini paste and continue to stir well.

4.Then pour in the fried sesame seeds, stir evenly with a spatula, no words can not be served, and the sesame cakes are more fragrant.

5.Mix the dough.

6.Preheat the oven at 180 degrees for 10 minutes, then put a baking tray with oiled paper, take a small lump and roll it into a circle, press a cross on the circle with a fork, and <>

7.It can also be rolled into thin slices, pressed out with various abrasives, and placed in a baking sheet.

8.Bake at 180 degrees for 15-18 minutes, depending on the thickness of the cake.

9.Finished product.

Material. Ingredients: 130g butter, 200g low flour, 1 egg, 20g black sesame seeds;

Excipients: 18g of peanut butter, 60g of powdered sugar

Black sesame peanut butter cookies.

Ingredients to prepare: eggs, low flour, butter, peanut butter, black sesame seeds. and powdered sugar.

The butter will naturally soften at room temperature and beat with an electric whisk, 1, add powdered sugar and continue to beat, 2, add the egg mixture in three times to continue to beat, and add peanut butter in 3 minutes and twice to continue beating. This is a good state to pass through.

Sift in the low powder and stir well.

Pour in black sesame seeds, (since my sesame seeds are raw, there is no case of stir-frying in advance, I put 20g) There are many benefits of eating sesame seeds during pregnancy.

Stir successfully, wait.

I have limited mounting skills, and I usually borrow these lovely molds. You get the idea!

Okay, my oven is also preheated at 190 degrees for 15 minutes while stacking the biscuits.

The finished product, out of the oven, don't be in a hurry to eat, let it cool for 10 minutes first, and the texture will be very crispy when you eat it! (My oven bakes cookies for 25 minutes).

50 grams of butter.

90 grams of flour.

1 egg. 20 grams of caster sugar.

20 grams of brown sugar.

60 grams of cooked peanut kernels.

Baking soda 1 5 teaspoons.

120 grams of peanut butter.

Method: Add white sugar and brown sugar to the butter and beat it with a whisk until it is fluffy. Add the beaten eggs in two portions and continue to beat.

Add the peanut butter. Continue to blend until fluffy and silky.

Sift in the flour and add 1 5 teaspoons of baking soda (be sure to control the amount, you can twist a little bit by hand to put it in, if you put too many cookies it will be bitter).

Stir from bottom to top, add chopped peanuts and continue to stir.

Stir well to evenly distribute the peanut kernels (the peanut kernels can be lightly chopped, not completely smashed into powder).

Knead into evenly sized balls, gently press with the palm of your hand, and press into a small cake shape (not too flat).

The oven is 160 degrees, about 15-20 minutes, the temperature of each oven will be a little different, it is best to start watching for 15 minutes, do not test the paste.

The home-cooked recipe for tahini cakes is as follows:Materials. 500 grams of flour, 200 grams of sesame paste, 4 grams of salt, appropriate amount of boiling water, appropriate amount of cold water, 20 grams of corn oil.

Put the flour in a basin, divide it in the middle, half of it is scalded with boiling water, half is mixed with cold water, and finally the two kinds of flour are kneaded together.

2. Knead the dough into a smooth appearance, cover with a damp cloth and let it rest in a basin for 40 minutes.

3. Pour the awakened dough on the cutting board and divide it into two pieces, and roll out each piece into a rectangular piece.

4. Sprinkle a little salt and brush with a layer of tahini.

<>6. Fold it from left to right, and finally pinch it tightly at the seal to become a small rectangular cake blank.

7. Use a rolling pin to roll out the rectangular cake blank into a rectangular flatbread.

8. Brush a layer of oil in the electric hot pot, if you don't have it, you can use a frying pan or a cake pan.

9. Put the cake in, brush the surface with another layer of oil, and cover the lid to burn.

10. Turn one side over after it is golden, and when both sides are golden in color, and the middle of the cake is also bulging, it will be cooked.

11. Take it out and cut it into cubes and serve.

12, really nine layers!

Ingredients: 100 grams of unsalted butter, 100 grams of peanut butter, 120 grams of yellow sugar, 2 grams of salt, 1 egg, 250 grams of cake flour, 2 grams of baking powder, 2 grams of baking soda, and an appropriate amount of crushed peanuts.

Method 1: After the butter is softened, whip smoothly and add peanut butter to beat together.

2. Add the yellow sugar and salt and continue to beat at high speed with an electric whisk for about 2 minutes.

3. Add the eggs and continue to beat at high speed for 3 to 4 minutes.

4. Beat the butter until it is nearly twice as large.

5. Add the sieved powder, cut and mix evenly with a spatula in an irregular direction.

6. Divide the dough into about 30 grams each, roll it round and put it on a baking sheet, press it flat with your hands, and sprinkle an appropriate amount of crushed peanuts on the surface.

7. Preheat the oven to 180 degrees in advance, put the baking tray into the middle layer and bake for about 20 minutes, take out and cool, and then move the biscuits to the cooling rack to cool completely.

Tip 1: The flour in the recipe can be replaced with a part of whole wheat flour to make whole wheat peanut butter biscuits.

2. Yellow sugar can be replaced with white sugar, but the flavor will be different.

3. Biscuits can be stored in sealed bags or jars, and the flavor is better after two or three days.