In the last Chinese New Year, I did not blog about peanut cookies.. one of my favourite Chinese New Year cookies… I think from now on, I should spread my cookies recipe over a period of a few months until Chinese New Year or Christmas such that reader have more choices to choose from.. (updated on 19-12-2014 – all updated recipes will be highlighted in red)
Frankly speaking, I do not have much to blog about this simple cookie as it is just another cookie commonly found in Singapore and Malaysia during major festivals..
The only point that I have to highlight is the quality of the peanuts. I am frank to tell all that this batch of peanut is not very aromatic… In the next batch, I will try to buy the Shandong peanut for this.. The peanut was quite tasteless and less aromatic..
Preparation is not very difficult but a challenge to me.. I found that the shaping need to be tight enough such that it binds the powdery peanut together but it shouldn’t be overly tight such that it become hard to bite… As long as a shape can be formed, that should be adequate to ensure a melt in the mouth recipe…
Having said that, I have compared many recipes and it is my humble conclusion that those uses less peanuts but more flour and more oil tends to have a much better shape. It is also understandable that flours can bind better than peanut powder. However, for health purposes, i would prefer those recipe that uses less oil and give a mouthful of peanut powder.
WHAT IS REQUIRED
Servings: About 50 cookies of 2 cm diameter
250 grams of roasted peanut (can roast raw peanut at 170 degree Celsius for 10 minutes or until aromatic)
250 grams of plain flour
150 grams of icing sugar
150 grams of peanut oil
Pinches of salt
STEPS OF PREPARATION
Pre-heat the oven to 180 degree Celsius.
In a food processor, blend the roasted peanuts until fine powder form. Add in icing sugar, plain flour and blend until well mix. Add in eggs and gradually add in the peanut oil. Blend until it form a pliable dough. If it is too dry, add additional peanut oil teaspoon by teaspoon. If too wet, add plain flour tablespoons by tablespoons.
Take some dough (about 15 grams), shape it round, use hand lightly press the dough until it look like a dome, use a chopstick to make a cavity in the cookies.. Egg wash the cookies before baking in the pre-heated oven of 180 degree Celsius for about 15-20 minutes or until your desired colour tone. For egg washing, stir one egg yolk with one tablespoon of water until well mixed, sift before application.
The colour of the cookies will very much depends on your roasted peanuts. If you preferred lighter colour, you should reduce roasting the peanuts in the oven to 8-10 minutes.
Handling shall be as light as possible such that air can be incorporated into the dough such that it will melt in the mouth.
RECIPE 2 – USING PEANUT BUTTER (Updated on 19-12-2014)
Today, I have decided to try out this recipe using peanut butter. I am pleased with the outcome. It melts in the mouth and taste is not compromised. In fact, it is much easier that the first recipe.
WHAT IS REQUIRED
Servings: About 40-50 cookies
- 125 grams of top flour or cake flour
- 75 grams of peanut butter
- 40 grams of icing sugar
- 30 grams of peanut oil
- 1 egg yolk for egg glazing
Processed with MOLDIV
Processed with MOLDIV
STEPS OF PREPARATION
Pre-heat the oven to 130 degree Celsius.
Put all the ingredients in the mixing bowl, use hand to knead until it form a pliable dough. If it is too dry, add some more peanut oil teaspoon by teaspoon. Pinch some dough, shape round and lightly flatten it. Brush the egg yolk on top of the cookies. Bake in the pre-heated oven of 130 degree Celsius for 20-25 minutes or until the desired colour tone. Let in rest in the baking tray for about 5 minutes before transferring to a rack for cooling.
This cookies is addictive and rest be assured, it is not very sweet….. The gist of the recipe is how you handle the dough.. If you want a melt in the mouth cookies.. light handling is required. If you do not want to take the trouble of roasting the peanut, you can always used ready made peanut powder sold in the supermarket.. Colour of the cookies will very much depend on the colour of your roasted peanuts. If you do not have an oven, roasting the peanut over the stove is acceptable.
This recipe was included in Page 22 and Page 23 of the following E-book.
For more Chinese New Year related cookies, snack and steamed cake recipes, you can have a copy of “Easy Chinese New Year Recipes – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD3.50. The recipes covered various recipes from auspicious radish cake to nian gao to traditional kuih bangkit to trendy London almond cookies. Of course not forgetting both type of pineapple tarts. You can purchase by clicking the link above. You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at email@example.com and separate arrangement can be made.
- Classic Zucchini Slices (夏南瓜切片小吃）
- Old Timer Delights: Soft Coconut Sweets or Candy (古早味椰子软糖）
- Teochew aka Chaozhou Sweet And Savoury Dumplings (潮汕双拼肉粽）
- Macadamia Pitted Dates (夏果椰枣）
- Vegetarian Nonya Rice Dumpling (娘惹素粽）
- Fried Dace With Fermented Black Beans (豆豉鲮鱼）
- Classic Baked Sweet Potatoes (烤地瓜）
- Cheesy Pumpkin Soup (芝士金瓜浓汤）
- Sambal Haebeehiam Glutinous Rice Dumpling aka Chilli Dried Shrimp Floss Dumpling (辣虾米鬆粽子）
- Cheesy Portobello Mushrooms With Bacons (奶酪培根烤波托贝罗蘑菇）
- Red Yeast Rice Residue Chicken aka Hong Zao Ji (酒香红糟鸡）
- Cheesy Baked Prawns (奶酪烤虾）
- Baked Chicken In Garlic Cheddar Sauces (蒜香芝士酱烤鸡）
- Chinese Gozabi Dessert: Flour Tea aka Mee Teh (古早味面茶）
- Fermented Black Soya Bean Minced Meat (豆豉炒肉末）
- Homemade Sour Mustard or Sour Vegetable (家居自制酸菜）
- Red Bean Alkaline Dumplings (红豆碱水粽）
- Vietnamese Baguette aka Bánh mì (越南法國麵包)
- Matcha Red Bean Steamed Cake (绿茶红豆蒸鸡蛋糕）
- Parmigiana Eggplant or Eggplant Lasagne: Parmigiana di Melanzane (焗烤千层茄子)
- July 2017 (1)
- June 2017 (1)
- May 2017 (8)
- April 2017 (9)
- March 2017 (16)
- February 2017 (18)
- January 2017 (13)
- December 2016 (13)
- November 2016 (24)
- October 2016 (19)
- September 2016 (19)
- August 2016 (22)
- July 2016 (27)
- June 2016 (14)
- May 2016 (25)
- April 2016 (23)
- March 2016 (27)
- February 2016 (24)
- January 2016 (20)
- December 2015 (18)
- November 2015 (18)
- October 2015 (23)
- September 2015 (20)
- August 2015 (17)
- July 2015 (19)
- June 2015 (16)
- May 2015 (18)
- April 2015 (23)
- March 2015 (26)
- February 2015 (12)
- January 2015 (14)
- December 2014 (23)
- November 2014 (24)
- October 2014 (26)
- September 2014 (27)
- August 2014 (27)
- July 2014 (28)
- June 2014 (24)
- May 2014 (20)
- April 2014 (21)
- March 2014 (23)
- February 2014 (20)
- January 2014 (19)
- December 2013 (24)
- November 2013 (25)
- October 2013 (27)
- September 2013 (16)
- August 2013 (37)
- July 2013 (36)
- June 2013 (25)
- May 2013 (88)
- April 2013 (30)
- March 2013 (1)
- 3,776,364 hits