Tuesday, January 16, 2007
Chinese Peanut Cookies
Finally I made Jo's peanut cookies that I have been eyeing since last year! The original recipe can be found at IK (under cookies/biscuit section). I only did 1/4 of the recipe because I only have 80g of ground peanuts at home. So, I testing out this recipe earlier preparing for the CNY ahead.
Here's my adaptation of her recipe: (yield 37 cookies)
1 1/3 cup unbleached all-purpose flour/ plain flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup sugar (or icing sugar for more melt in the mouth texture)
80g ground coarsed roasted/toasted peanuts
1/3 cup + 2 Tbp. canola oil
1 egg, beaten for egg wash
1. Sift (A) into a bowl.
2. Add (B), mix well.
3. Add (C), stir with a fork, the mixture will be crumbly.
4. Use your hands, scoop up the mixture and press it into balls. Place on parchment paper lined cookie sheet.
5. Glaze the peanut cookies with egg wash.
6. Bake at preheated 350'F oven for 20 minutes.
This peanut cookie is soft and melt-in-the-mouth. Though I find the cookie not sweet enough, it might be because I have developed a sweeter tooth after living in the States for so long. It can be sweeter but just as yummy!
Jo, thank you for this keeper recipe! :D Will make more for the CNY for sure hard to stop at just a few.
Edited to add:
The one above I made it with small cookie scoop for CNY. You can get the cookie scoop from Bed Bath & Beyond. To me, it looks so much nicer with the scoop.