幼滑花生酱饼 Homemade Smooth Peanut Cookies
2013年后终于再次做起花生酱饼啦，食谱为了天使们有做些更改了。之前怕什么她们还小会有花生敏感之类的问题，虽然自己很爱吃也提不起劲来做。今年疫情期间，她们自动自发地参与其中的亲子乐让「婆妈」愿意多忙多累都找时间做些她们有兴趣我也很爱的宅家料理让她们亲身体验体验一下。
{材料} 花生酱180克，无盐奶油60克（花生油或玉米油也行），糖粉60克（喜欢甜点就80克），面粉250克（过筛），盐 ¼ 茶匙，玉米油/花生油 25毫升，鸡蛋 ½ 粒（抹表面）。
{做法}
1. 花生酱加奶油和糖粉拌均匀。
2. 加入筛好的面粉和盐拌成软面团，此时会因为有点干再加入25毫升奶油/玉米油/花生油，休面15分钟。
3. 搓成长条后切成小块状，搓成小圆球，放在铺上了烘焙纸的烤盘上 。
4. 用吸管或圆形裱花嘴印出圆形后，抹上一层蛋液。
5. 预热烤箱上下火160°C，放入烤20分钟左右或至金黄色即可。待完全冷却后才收入密封罐子里保存。
Peanut Cookies
{Ingredients} Peanut butter x 180g, unsalted butter x 60g (peanut/corn oil also can), icing sugar x 60g (sweeter, use 80g), all purpose flour x 250g (sifted), salt x ¼ tsp, corn/peanut oil x 25ml, egg x ½ (beaten, for glazing)
{Directions}
1. Mix peanut butter with butter and icing sugar well in a mixing bowl.
2. Slowly add in flour and salt, add in 25ml butter/corn/ peanut oil, until it forms a soft dough, let it rest for 15 mins.
3. Then, roll it into long stripe and cut into small pieces, form into small balls shape, place onto a baking tray with baking sheet on top.
4. Use a small straw or round piping nozzle to make a small round shape on each small ball, glaze with beaten egg.
5. Pre-heated oven at 160°C(do not use the fan mode) , bake for 20 mins or until golden brown colour. Leave to cool before store in sealed container.
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