Peanut cookies

 

I first tried this recipe 3 years back, after founding the recipe on Bread Et Butter. I liked how she presented it with the simple 2:2:1:1 ratio. (2 cups peanut: 2 cups flour: 1 cup icing sugar: 1 cup oil) Voilà! I loved peanut cookies and was amazed how simple it was. No weighing scale needed (unless if u need to weigh out the balls for business purposes).

Peanut cookies are easy to differentiate from the white almond cookies. But anyway, I took extra effort to make it look like golden coins (ancient Chinese coins look like that). Did not apply the egg wash evenly.

The peanut cookie dough was extremely cohesive. It was the easiest to make as compared to almond cookies, especially the crunchy almond cookies, which requires “extra squeeze” to make the dough come together.

I used a chopstick with square ends to gently push the middle to create “coin shape”.  The one at bottom right was leftover dough, about 5g instead of 8g.

I purposely left some of it with the bubbles from egg wash. It all dissipated with baking. (e.g. second one from bottom left) Without egg wash, the taste was not very different.

Finished product.

 

Peanut cookies

Makes 60-65 cookies, 8g each.

 Ingredients:

1 cup ground peanut (~125g)

1 cup flour (~125g)

½ cup icing sugar (67.5g)

½ cup oil (67.5g)

Method:

The ratio of peanuts: flour: icing sugar: oil = 2:2:1:1.

Mix all dry ingredients together. Add in oil and mix well. It should form cohesive dough (not crumbling). Form dough into small balls, 7-8g each. Glaze with beaten egg. Bake at 180oC, 15-20 min.

Notes:

  • The dough for peanut cookies are much more cohesive than the almond cookies (both types), thus easier to handle.

I am submitting this post to “My Treasured Recipes #5 – Chinese New Year Goodies (Jan/Feb)” hosted by Miss B of Everyone Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

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