Peanut chocolate biscuit stick

1. Soften butter at room temperature and add fine sugar to beat until the color becomes lighter and the volume expands. Add egg mixture in three parts and continue beating until the butter becomes light and feathery

2. Add sifted low flour and baking soda, mix into a dough, and refrigerate for half an hour in the refrigerator

3. Take out the dough and put it into a plastic bag. Roll it out evenly and place it in a grinder (the same size as the mold, do not roll it too thick). Then use a fork to puncture the hole to prevent it from bulging during baking (as shown in the picture)

4. Place the middle layer of the preheated oven over 180 degrees Celsius, bake for 25 minutes, and set aside for later use (made with Changdi CRTF32K, as each oven has its own differences, this is only a reference temperature provided). Then peel the peanuts

5. Crush the chocolate and melt it in hot water. After it cools down, spread it on the biscuits

6. Then spread the peanut kernels before the chocolate dries

7. After complete cooling, cut into long strips for consumption