1After softening, butter is mixed with sugar powder and beaten in an egg beater until lighter in color and bulky. The butter is poured into the beaten eggs.
2Continue stirring until butter and egg juice are fully blended and fluffy.
3Pour peanut butter into butter and stir until peanut butter and butter are thoroughly mixed.
4Pour the flour into the mixed peanut butter and gently turn it with a rubber knife to make a uniform biscuit batter.
5Pour the batter on the board, rub it into a strip with a diameter of more than 2 cm and put it in the refrigerator for over 1 hour (depending on the refrigeration effect and temperature of the refrigerator, I used 40 cents and some used 2 hours), until the strip becomes hard, take it out and cut it into small circles with a knife with a thickness of 0.6 cm to 0.8 cm. (I havent measured it before. Estimated cut) Place the small discs on the baking tray and put them in the oven.
6Discharge of finished products
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