Feb 9, 2010
Peanut Cookie (花生餅)
Posted by Bel.C
My mum loves baking big time! Everyone loves her baking, cookies, and cakes so much. She used to sell batches of homemade baking goodies to her friends especially when it came to the festive occasions such as Mooncake Festival and Chinese New Year. All family members would gather around the home and helped out to make the goodies.
Over the years, my mum has spent a lot of time and effort in learning baking and mastering the recipes. I remember during my childhood, I would give her a hand to glaze the cookies with egg yolk, try to shape the cookies and also pack them into the containers. For Chinese New Year, my mum will always have a line up of cookies for preparation, such as the pineapple tart, cornflake cookie, Kuih Bangkit, Kuih Kapit and peanut cookie is what I am sharing with you all today.
The peanut cookie is fairly easy to make, see pictures for a brief instruction. The most important thing is to prepare the roasted peanuts. I roasted my peanuts in the oven for about 15 minutes turning twice, they came out nice and fragrant. One tedious job is removing the skins from the roasted peanuts. But once you have the cookies done and everyone loves them, everything is worth. The peanut cookie is so soft that it melts in your mouth with a nice peanut fragrant. Enjoy them!
Ingredients:
170 g roasted peanuts + 30g roasted peanut for garnish
80 – 90 g sugar
140 g cake flour (低筋麵粉)
30 g cornstarch
1/4 tsp baking powder
1/4 tsp salt
60-70 ml peanut oil (add in gradually until the dough is soft to handle)
1 egg yolk (beat slightly for glazing)Yield about 50 to 60 cookies
Preparation:
- Place the peanut on flat layer on a baking sheet, roast the peanuts in the oven at 325 F degrees for 15 minutes. Turning twice to three times, until the peanut skins turn golden brown but not burn. Remove and let them cool down.
- Grind 170 g of roasted peanuts with sugar in the food processor till fine.
- Sift the cake flour, cornstarch, salt and baking powder in a bowl.
- Mix flour mixture with peanut mixture until well combined.
- Pour half of the oil into the mixture and use a spatula to mix the ingredients together thorougly. Pour the remaining oil gradually while still mixing the ingredients until you can roll the mixture into a ball without sticking.
- You can test by shaping a small ball in your palm, make sure it doesn’t feel too crumble to handle. Or just add a bit oil until you can shape them into a ball.
- Prepare 2 -3 baking sheets with parchment paper. Scoop over a teaspoon full of mixture into your palm and roll them into a bite sizes. Do not make them too big because you want them to be easy to eat in a bite.
- Line them up on the baking sheet. Repeat till all cookie dough are used.
- Put a halved roasted peanut on top of each ball, push it in slightly to stick to it.
- Beat an egg yolk slightly and glaze the peanut cookie surface with the egg yolk.
- Bake in the oven at 325 F degrees for 15 minutes.
