1. Pour peanut oil into peanut butter, and stir the peanut butter shortcake thoroughly with an egg beater (if the peanut butter is too dry, increase the oil amount).

2. Add fine sugar and mix well. Add dried fruits and stir well.

3. Add flour (not sifted) and knead into dough (not refrigerated).

4. Roll the dough into a cake with a thickness of about 1CM, cut out the pattern with a biscuit mold, and pack the cake with dried fruit on the surface.

5. Preheat the oven at 170 degrees for 20 minutes (please adjust the temperature and time according to your oven).