Peach Crisp Cookies
A traditional Beijing pastry with a crisp, flaky texture and rich, buttery aroma. Beloved by both the elderly and children.
Ingredients
cake flour
600g
eggs (about 1-2)
60g
granulated sugar
220g
shortening
300g
baking powder
6g
ammonium bicarbonate
2g
baking soda
5g
black sesame seeds (for garnish)
as needed
Instructions
1
Step 1
Combine the sugar, eggs, baking soda, and ammonium bicarbonate in a bowl and stir until well mixed.
2
Step 2
Add the shortening and continue stirring until well mixed.
3
Step 3
Add the cake flour and baking powder, knead into a dough, let rest for 10 minutes, divide into small portions of about 35g each, then let rest for another 20 minutes.
4
Step 4
Roll each small dough portion into a ball, flatten it, then place on a baking tray. Sprinkle with black sesame seeds (or walnut pieces) for decoration and brush with egg wash.
5
Step 5
Place in the middle rack of the oven and bake at 170°C (low heat) for 20 minutes. Then switch to top heat, move the tray to the upper rack, and bake for 3 minutes more to brown. Remove and let cool before serving.
