Homemade Peanut Butter and Savory Thread Cookie Recipe

This cookie is specially made for my little treasure. To prepare this cookie,I made the meat floss and peanut butter the day before just to make sure everything is perfect for my baby.Originally, I didn't want to use butter,as it's not suitable for young children to consume too much. However, to make the cookies more crumbly, a little butter was added. The sugar used was minimal—normally around 50 grams, but I only used 10 grams of powdered ice sugar due to my baby's limited tolerance for sugar. This cookie is not complicated to prepare and tastes good too. With its cute appearance, it will surely appeal to the little ones. Ingredients Lard Low-gluten flour 90g, ultra-fine almond powder 30g, peanut butter 25g, butter 35g, powdered ice sugar 10g, egg liquid 30g, salt 0.5g, homemade meat floss as needed.

　　Steps 1. Mix low-gluten flour and almond powder, sift them together.

2. Soften the butter at room temperature and add powdered ice sugar to it.3. Using an electric mixer on a low speed, beat until fluffy. 4. Add egg liquid in three parts, 5. then add peanut butter,6. mix on a low speed until fully combined. 7. Pour the sifted dry ingredients into the mixture.

8. Knead to form a dough, cover with cling film and let it rest for 30 minutes.

9. Divide the dough into 25 portions or according to your mold size.

10. Have the meat floss ready beforehand.

11. Press each portion flat and wrap around the meat floss.

I made these in the evening, so the lighting was dim, which might have caused some color bias in the photos.

12. Use molds of your choice to shape them, dusting with dry flour on the mold to prevent sticking. Some parts may still show signs of flour; you can use a dry brush to remove it.

13.

Preheat the oven at upper heat 170°C and lower heat 150°C. Place them in the middle of the baking tray, slightly lowering the bottom temperature if necessary to adjust for your specific oven.

14. These cookies, with their meat floss filling, are perfect for children's enjoyment.

Tip: If you don't have homemade meat floss, you can use store-bought alternatives.

10. Prepare the meat floss in advance.

11. Flatten the dough and wrap it around the meat floss. I made this at night, so the lighting was dim and the photo may appear slightly off-color.

12. Use a mold of your choice to shape them. I sprinkled dry flour on the molds to prevent sticking; some flour may still be visible on the surface, which can be removed with a dry brush.Flour Place them on a baking sheet and remove any remaining flour with a dry brush.

13.Preheat the oven to upper heat 170°C and lower heat 150°C, then place the cookies inside and bake for 15 minutes. My oven's middle rack is slightly below center, so I adjusted the temperature accordingly. Adjust according to your own oven as needed. Bake until the cookies are ready, with meat floss sandwiched in between; children love them!

Tip: If you don't have homemade meat floss, you can use store-bought meat floss instead.

Tip: Make the meat floss yourself if you can, but store-bought meat floss can be used as well.