This recipe yields slightly crispy peanut cookies that are not so fragile as in my previous recipes on peanut cookies. But they do melt in the mouth. These cookies keep well for weeks and tastes much better than right away out of oven.
For better looks and tastes of the peanut cookies, it is best to use raw peanuts that are fried yourself instead of store bought ground peanuts. For my earlier posting on Peanut Cookies, I used raw peanuts which I fried and grind. It is more aromatic, fried to a nice colour and skin well removed. It does make a difference to the cookies in taste and colour.
Ingredients
[makes 9 small size bottles]
1050 gm ground peanuts for peanut cookies [store bought]
900 gm plain flour
330 gm icing sugar
3/4 tsp salt
150 gm butter
450 ml peanut oil or vegetable oil
1 egg yolk + 1/2 tbsp water - beaten for glazing
- Fry peanuts until crispy, skinned and ground into paste.
- Add sugar and salt. Sift in fold in flour. Mix well all the dry ingredients.
- Gradually add in oil [you may not need all the oil depending on the ground peanuts]. Knead into a dough. Add in butter and knead again until well incorporated.
- The dough is ready once it can be rolled into a ball, not crumbly and does not stick to the hand.
- Pinch a small piece of the dough and roll into a ball. Place on parchment paper, leaving some space in between. Do the same until the baking tray is filled with dough.
- Press each ball lightly with the end of a chopstick or funnel stem. Brush egg glaze evenly over peanut cookies.
- Bake in preheated oven at 180 degrees C for 12-15 minutes or until golden brown.
- Remove cookies to cool on wire rack before storing in airtight containers.
2 comments:
Hi Kimmy, when do we add in the butter? from your photos it appears to be in step 3? These looks yum, I want to try your recipe. Thanks.
Hi A Baker's Endeavours, yes it is after kneading dough with oil. For some people who wish to cut down the fat content, it can be reduced too.
Post a Comment