Name of EventChinese New Year
Traditional baked treat popular at New Year
|Preparation time||25-30 minutes|
|Cooking time||20 minutes|
- 500g roasted peanuts
- 500g all-purpose flour
- 400g sugar
- a pinch of salt
- 250ml cooking oil
- 1 egg, beaten for glazing
- 1/4 cup roasted peanut halves for garnishing
- Grind the peanuts in a food processor. Depending on your personal preference, you can have them ground smooth and real fine or you can have them coarsely pulsed leaving a little nutty texture in it.
- Mix the sugar, ground peanuts, flour and salt in a mixing bowl. Stir until well combined.
- Drizzle in about 2/3 of the cooking oil and knead together the content using hand. When they have started to come together, drizzle in more oil (a little at a time). Keep the kneading going until the mixture forms a dough that does not stick to fingers when touched. Test by picking up a small amount of the dough and try shaping it into a ball. If it doesn't crumble as it gets shaped, the dough is ready. Add in a little more oil and knead for a while more otherwise.
- Pinch dough and weight 10g each, roll to ball size and place on a lined baking tray. Arrange them on a baking sheet lined with the parchment paper. Be sure to leave a little space in between them.
- Lightly press in one half of a peanut right in the center of each piece of shaped dough or instead you can add a circle pattern to the top of the peanut cookies by pressing and flattening the peanut cookies with the cap of your toothpaste.
- Using a silicone brush, glaze each of them with the beaten egg,. Too much and the overflowing egg wash will end up getting the cookie stuck to the baking sheet making its removal difficult; too little and they just won't look as pretty when they are out of the oven later.
- Bake at a pre-heated oven at 170C for 20 minutes or until brown. Remove from the oven and let cool.