Whole Wheat Peanut Shortbread
Store-bought shortbread often contains baking powder and ammonia powder, making them soft with many cracks on the surface! Today, we will only add a little baking soda for a crispy texture. When making it for yourself, it's better to use fewer additives. Whole wheat flour is a low-fat, healthy ingredient, but it can be substituted with regular flour. This shortbread has a low sugar content with just the right level of sweetness, pairing perfectly with milk or tea. With the New Year approaching, this simple and delicious treat is perfect for gifting to family and friends! Both the elders and children in our family love it, and we make it at least once a week!
Ingredients
Steps
Prepare the ingredients, sift the flour! Add 100g of oil to one beaten egg.
Add 100g of sugar and mix well.
Crush the roasted peanuts with the back of a knife and set aside.
After mixing the sugar, add baking soda and flour, and mix until no dry flour remains. Do not overmix. Then, add the crushed peanuts and mix well.
Preheat the oven to 180°C. Roll the dough into small balls, dip one side in sesame seeds, place them on a baking tray, and press flat with your palm.
Bake in the middle rack of the oven for about 18 minutes until lightly browned. Shortbread should be golden brown for the best flavor. Let them cool on a rack after baking.
The shortbread will be soft initially after baking, but it will become crispy after it cools completely.