This peanut cookies is my family favourite, it is a must have for Chinese New Year. My hubby and son love it so much. I decided to post this year CNY baking so to update some of my recipes. We can't get the ground peanuts over here, so I toasted the blanched peanuts and blended it to fine. No egg wash for this cookies.
Yield 140 pieces
800g blanched peanuts
400ml peanut oil
700g plain flour
300g icing sugar
2 tsp salt
1. Spread out the blanched peanuts in a baking tray, bake at 200C for 15 mins. After the peanuts cool down, place it in a food processor and blend it until fine.
2. In a mixing bowl, sift in plain flour, add sugar, ground peanuts, salt and oil (add gradually) Mix the mixture with a spatula, then knead with hands until the dough is smooth and able to form a ball, if not add a bit more of oil.
3. Shape the dough into small balls using hands and place the dough on the baking tray. Use the back of a chopstick to make the indentation on the top of each dough.
4. Bake at 180C for 15 to 20 mins. or until the dough is turning a bit pale. Take out the cookies tray and let it cool down for 5 mins before transfer it to wire rack to cool down completely before store in air tight container.
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