Chinese Peanut cookies

Once again it's Chinese new year time, time really flies so fast. It's the year of the OX. This year I'm trying to make some CNY cookies. Chinese Peanut Cookies, this is a melt in the mouth and by adding some peanut bits make it more delectable to the taste with a crunch. Basically, it's very easy to make.You don't need to have a special mold for the peanut dough to shape. I used the bottle cap of the distilled water and for the center circle indention I used the medicine dropper. Try this and you'll definitely love it. Gave some to my Malaysian friend Sue,and she was happy that she didn't eat it for long time. Thanks Florence for sharing this recipe.





Additional notes in preparing this cookies, don't pour all the oil but instead pour it little by little. If the dough is dry, add more oil until you achieve a soft dough.But if it's too soft add more peanut powder.In shaping, put a cling wrap in the bottle cap and press the dough and turn it into the baking sheet lined with parchment paper and release by removing the cap and sliding out the cling wrap.







Chinese Peanut Cookies
from Florence of Do What I Like


200 g ground peanut powder
200 g flour
½ tsp baking powder
100g icing sugar
¼ tsp salt
100-150 g coarsely chopped peanuts
100 g peanut oil/corn oil

Egg wash - 1 yolk lightly whisked and 1 tsp water


1. Place the peanuts in a wok and dry fry over low heat until crunchy. Put in the miller or blender till powder forms.

2. Mix the flour, baking powder,icing sugar, ground peanut powder and salt in a bowl till well combined. Toss in the peanut bits and mix well.

3. Add in the 100g oil or more until you achieve a pliable formed dough.

4. Shape into your preferred shape and sizes. Arrange in the baking sheet lined with greaseproof paper.

5. Brush egg wash.

6. Bake in the preheated oven at 165°C for 20minutes or until golden brown.