I’ve made these Chinese cookies trying to get my 5-year-old daughter to continue taking the crunchy and delicious peanuts at home. She has recently refused to take peanuts or any nuts after being brainwashed at school. “Nuts free” – you can’t get away with the slogan whenever you step in the classroom/campus (which is totally understandable). What a pity if you would have to miss these beautiful nuts because they are enriched with so many health-benefiting nutrients essential for optimum health and wellness.
Makes 60 pieces
Recipe adapted from Mykitchen101
- 350g raw blanched peanuts， 去皮生花生
- 300g plain flour， 中筋面粉
- 100g icing sugar， 糖粉
- 1/4 teaspoon salt
- 150g peanut oil (or any cooking oil)
For egg yolk wash
- 1 egg yolk room temperature
- ½ tablespoon water in room temperature
- 3 tablespoons blanched peanuts, halved (for decoration)
- Preheat the oven to 170℃. Spread the blanched peanuts in a baking tray and bake for about 15 minutes or till golden brown. Set aside to cool. Use a food processor to process into finely ground peanut. Place it in a mixing bowl.
- Combine plain flour, icing sugar and salt in another mixing bowl and sieve into ground peanut and mix well.
- Add into oil. Use your hand to mix them well to make a dough.
- Preheat the oven to 170℃. Take out 15g of dough, use your two palms to press it firmly and shape gently into a ball then place it on a lined baking tray. Do the same with rest of the dough. Use your index finger to gently press down the ball to create a ‘well’.
- Mix together water and egg yolk. Brush the dough top with some egg yolk wash. Place halved-peanut on the top.
- Place the baking tray in the middle deck of the oven. Bake at 170℃ for 20 minutes or till they become golden brown. Cool completely on a cooling rack before enjoying.