Traditional Chinese Peanut Cookies are a popular snack served to relatives and friends during Chinese New Year. The proportion of ground peanut is relatively high in this recipe, thus it yields delicious peanut cookies that will instantly melt in your mouth.
It is important to press cookie dough until firm before shaping gently into a ball so that the cookies won’t break easily when holding. The amount of oil needed will depend on the water absorption capacity of the flour you use. Thus, you may adjust the quantity of oil added according to the dampness of your cookie dough.
Besides this, you can also try out our Chinese almond cookies, cashew nut cookies and walnut cookies which are all essential for the CNY celebration
CHINESE VERSION: 传统花生饼
Traditional Chinese Peanut Cookies | MyKitchen101en
Yields: about 120 pieces
Ingredients:
- 350 g raw blanched peanuts
- 300 g plain flour
- 140 g icing sugar
- ¼ tsp salt
- 150 g peanut oil
Ingredients for egg yolk wash:
- 1 egg yolk
- ½ tbsp plain water
Directions:
1 Preheat oven to 170°C/340°F.
2 Spread peanuts in single layer on baking tray, bake at 170°C for 20-22 minutes, or until golden brown. Set aside to cool after removing from oven.
3 Process the roasted peanuts into finely ground peanut using a food processor.
4 Combine plain flour, icing sugar and salt, then sieve into ground peanut, mix well.
5 Add in peanut oil and mix until a dough is formed.
6 Preheat oven to 170°C/340°F.
7 Take out ½ tablespoon (about 7 g) of dough, press until firm and shape gently into a ball.
8 Place the dough balls slightly apart on a lined baking tray.
9 Lightly press the dough balls with funnel stem to create small circles.
10 Prepare the egg yolk wash: Mix together water and egg yolk, then strain through a sieve.
11 Brush the top of dough balls with some egg yolk wash.
12 Bake in the preheated oven at 170°C/340°F for 20 minutes. After removing from oven, set aside to cool completely.
13 When completely cooled, transfer to airtight containers for storage.
Traditional Chinese Peanut Cookies
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Ingredients
- 350 g raw blanched peanuts
- 300 g plain flour
- 140 g icing sugar
- ¼ tsp salt
- 150 g peanut oil
For egg yolk wash:
- 1 egg yolk
- ½ tbsp plain water
Instructions
- Preheat oven to 170°C for the raw peanuts. Spread peanuts in single layer on baking tray, bake at 170°C for 20-22 minutes, or until golden brown. Set aside to cool after removing from oven.
- Process the roasted peanuts into finely ground peanut using a food processor.
- Combine plain flour, icing sugar and salt, then sieve into ground peanut, mix well. Add in peanut oil and mix until a dough is formed.
- Preheat oven again to 170°C for the cookies.
- Take out ½ tablespoon (about 7 g) of dough, press until firm and shape gently into a ball. Place the dough balls slightly apart on a lined baking tray.
- Lightly press the dough balls with funnel stem to create small circles.
- Prepare the egg yolk wash: Mix together water and egg yolk, then strain through a sieve.
- Brush the top of dough balls with some egg yolk wash.
- Bake in the preheated oven at 170°C for 20 minutes. After removing from oven, set aside to cool completely.
- When completely cooled, transfer to airtight containers for storage.
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Can I substitute peanuts with cashew nuts or any other nuts?
Yes, you may refer this recipe: http://mykitchen101en.com/melt-in-mouth-cashew-nut-cookies-biskut-kacang-gajus/
Hi
Thanks for the recipe. The cookies are delicious.
May i know what is the brand of your oven please?
Panasonic microwave + convection oven, a very old model.
Thanks for sharing the recipe. Mine turned out well! The next round, I will reduce the sugar by 20g.