Peanut Cookies
"This is one of my favorite cookies during Chinese New Year. Very peanutty with a bit of crunch. You can also dust with confectioners sugar after baking (while cookies are still warm) instead of brushing with egg wash. Cook time is 15mins per batch. Yield is approximation (i didn't count them and they were gone FAST!)."
- Ready In:
- 55mins
- Ingredients:
- 10
- Yields:
-
90-100 cookies
ingredients
- 225 g peanuts
- 180 ml peanut oil
- 1 egg, beaten lightly
- 325 g all-purpose flour
- 3⁄4 teaspoon baking powder
- 1 1⁄2 teaspoons baking soda
- 3⁄4 teaspoon salt
- 150 g caster sugar
- egg yolk
- water
directions
- Grease baking sheet/line with parchment.
- Preheat oven to 180C (approx 350F).
- Toast peanuts until golden brown, then grind till fine.
- Set aside.
- Combine ground nuts and sifted dry ingredients.
- Slowly add oil, combine well.
- Add the egg.
- Form a fine dough.
- Roll pieces of dough into a small ball (size of a small lime) and place on cookie sheet.
- Brush with egg wash (combine 1 yolk and 1 tablespoon of water, beat lightly) and bake for 10-15 minutes until golden.
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Reviews
-
Not able to get a fine dough. Manage to roll the dry dough into balls (hv to press the dough hard). Taste is fine but the texture turns out to be a bit rough.
RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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