Another one of my all-time favourite CNY cookies and it’s also my family’s fave. This recipe is a hand-me-down recipe from one of my mom’s friends in our hometown. It’s a rather easy recipe and once you’ve baked this, you’ll never pay to buy another bottle of peanut cookies sold outside.
If you wish to follow the true-blue traditional recipe, the original recipe calls for 50% lard, 50% cooking oil. However, I’d usually use 100% cooking oil.
Depending on how you like the texture of this cookie, you can either ground the peanut coarse or fine. If you like a little bit crunchy of texture, then don’t ground the peanuts too fine. However, if you like the ‘melt-in-the-mouth’ texture, then you would need to ground the peanuts to ALMOST paste like.
1 kati (approx 600gm) of peanuts – baked, peeled and grounded (note: I’d been advised that for baking, you should use the small rounded peanuts vs. the longer ones)
1 kati flour (600 gm)
11 oz icing sugar (300 gm)
1tsp baking powder
pinch of salt
12 oz cooking oil (350 ml)
egg yolk for glazingMethod:
1. Sieve the icing sugar into a mixing bowl, and then sieve the flour (including the baking powder).
2. Next, add in the grounded peanuts, salt and mix the above ingredients together. Try to ensure that there’s no lumps.
3. Once the dry ingredients are well mixed, gradually pour in the oil and mix it thoroughly.
4. Once all’s well mixed, roll into thumb-size balls (or smaller) and place on baking tray. Push a dent into the middle with your finger/ pinky (or I use end of a chopsticks). Or you may press half a raw peanut into each cookie. It’s up to you on the variation. Glaze it with egg yolk before baking.
5. Bake in a pre-heated oven at around 160-165C for 15-20mins. or until it’s slightly brown.
Warning: This peanut cookie is very addictive. Once you start, it’s really difficult to stop!
Tip 1: I would usually glaze it another time as soon as it’s out of the oven to give it a more shining look.
Tip 2: Don’t wait for it to look golden brown because it’ll be burnt by then!!! Trust me, I’m speaking from experience. 😉