So Chinese New Year huh? Haha.. I dunno why, but now that the first fifteen days have past, I’m having very bad cravings for all kinds of CNY goodies like almond cookies, love letters, bak kwa and yes, peanut cookies. Delayed reaction time I guess..heh.
I came across this recipe at another local blog and it looked like quite a few others had also tried it out with very good results. Deciding my CNY craving could wait no longer, I went out yesterday to buy some peanuts and groundnut oil. It’s such a simple recipe really, you don’t have to do anything much except to measure out the ingredients, mix it all together with your hands and press it out into shapes.
And the result of all this “back-breaking” labor: melt-in-your-mouth peanut cookies that are crisp and chockful of taste. They literally melt on contact with your tongue, leaving behind a gooey, sweet molten mass, with bits of crunchy peanuts and salt grains for you to bite into for a textural experience. I even added a little bit more salt than was called for, so that you get that sweet-salty thing going on, famous in alot of our local biscuits.
Peanut Cookies (makes 75)
(original recipe from Florence’s site– this one has a few modifications)
200g peanuts (you can use 200g of ready-ground peanuts but dry-frying it yourself gives it a better taste)
200g plain flour
1/2 tsp baking powder
100g icing sugar
1/4 tsp + a small pinch more of salt
50-100g coarsely chopped peanuts, dry fry in a wok till fragrant
100g groundnut oil, plus more if needed
For egg wash*: mix together 1 egg yolk and 1 tsp water
- Preheat oven to 165C.
- Dry fry the 200g of peanuts in a wok over low heat, stirring continously, until fragrant. This will take about 5-10mins. Let peanuts cool completely, rub off skin and grind them into a powder. I used a food processor to do this but I think a coffee grinder or blender would work as well. I also added the salt into the grinder so that it gets evenly distributed into the ground peanut mixture.
- In a large bowl, mix the flour, baking powder and icing sugar. Add in the ground peanut and salt mixture, and the caosrsely chopped peanuts and mix well.
- Add in oil and mix with your hands until a pliable dough forms. You may need to add a little more oil to get the dough to come together into a ball.
- Pinch off little bits of dough and roll into balls. If you desire a uniform button shape like in the picture above, use a small bottle-cap, line the hollow bit with cling wrap, and press the dough into the cling-wrapped cavity. Lift the cling-wrap to release the dough and place onto a baking tray.
- Using a pastry or paint brush, gently brush the cookies with the egg/milk wash.
- Bake at 165C for 20mins until golden brown.
* I know the tag on this post says vegetarian, and to make these cookies eggless, just omit the egg wash or use a mixture of milk and water to brush over the cookies in place of the egg wash