Cooking Steps

1. 

   Step1:The butter softened at room temperature is added with granulated sugar to make it lighter and bulky. Add egg liquid three times to continue to beat until the butter is light and feather

2. 

   Step2:Add sifted low flour and baking soda. Mix into dough and refrigerate for half an hour

3. 

   Step3:Take out the dough and put it into the fresh-keeping bag, roll it evenly, spread it into the grinding tool (the size is the same as that of the mold. Do not roll it too thick). Then use a fork to pierce the hole to prevent it from bulging when baking (as shown in the figure)

4. 

   Step4:Put it into the middle layer of the preheated oven. Heat it up and down for 180 degrees. Bake for 25 minutes. Bake it for standby. (it is made of crtf32k of Changdi. Because each oven is different. It just gives the reference temperature.) then peel the peanuts

5. 

   Step5:Chocolate grated and melted in hot water. Spread on biscuits when it's warm and coo

6. 

   Step6:Then spread peanuts before the chocolate drie

7. 

   Step7:Cut into long strips and serve when fully coole