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RECIPE FOR PEANUT COOKIES
Yield: 130 cookies
300g raw peanuts
250g plain flour
130g icing sugar (note 1)
135ml peanut oil (note 2) – add extra 5ml if necessary
15g butter (softened – optional)
Pinch of salt
Egg wash (based on one large egg about 66g)
- 1 egg yolk (beaten lightly, and diluted with 1 tsp milk and 1 tsp water) (note 3)
- Rinse peanuts until running water. Pat dry with kitchen towel and leave to air dry. In a wok/ cooking pan, dry fry (without oil) peanuts with low heat until fragrant, the skin turns dark brown and the internal colour is tan. It will take about 20 minutes or so. Set aside and let them cool down. Remove skins and grind peanut until fine or superfine (depending on your preference. If superfine grounded peanuts, the texture will be sticky and smooth like a paste.). Keep in an airtight container. Best to prepare this step one day in advance (note 4 and 5).
- Preheat oven at 160°C for 15 minutes. Line a baking tray with grease-proof paper. You may need to bake these cookies in 3 batches.
- Sieve flour, sugar and salt respectively.
- In a mixing bowl, whisk flour, sugar, salt and grounded peanuts until well combined. If your grounded peanuts are superfine and smooth like paste, use your finger tips to rub it into the flour mixture.
- Add in butter, then oil. For oil, add in bit by bit. If your grounded peanuts are superfine and smooth like paste, lesser oil is needed for kneading.
- Use a spatula to combine all the ingredients until well incorporated. Then, knead with hand until a dough is formed. At first, the dough will be dry and crumbly. As you go on, the oil from the peanut will make the dough sticky. It will take about 5 minutes to achieve it. To test it, take a small portion of the dough and roll into a ball between your palms. If it doesn’t fall apart, then your dough is ready. If not, add a bit more oil, knead and test again.
- Take 7g of dough, shape into ball and flatten it slightly with both palms. Repeat this step until the dough is used up.
- Take a pen cap (remember to wash it before you use for hygiene purpose) and press it lightly on top of the cookies to create a design.
- Apply egg wash to the cookies.
- Bake at 160°C for 20 minutes until they turn slight golden brown and have little cracks. After the baking time, turn off the oven, leave the cookies inside with the oven door shut. Let the residue heat in the oven cook the cookies for a further 5 minutes.
- Remove the cookies from the oven and leave to cool on the wire rack for another 5-10 minutes. Then store them in an air-tight seal container or any container and seal the lid with sticky tape.
- The original recipe is determined based on a fixed ratio of 2:2:1:1 for peanuts, flour, sugar and oil respectively. Given my current adjustment to the peanuts and flour, I had re-calculated the sugar and oil based on the following formulas:
- sugar = 25% x total amount for peanuts and flour.
- oil = 20% of total amount for peanuts, flour and sugar.
- You can substitute peanut oil with any unflavoured oil such as olive oil and sunflower oil. But, peanut oil will yield more aromas to the cookies.
- The ratio of milk and water is just my personal preference. You can also choose to have only 1 type as you like. It’s fine as long as the egg yolk is diluted.
- Instead of dry frying, you can roast them in an oven at 170°C for 20 minutes. After roasting for 10 minutes, stir every 5 minutes until fragrant and cooked. The cooking time may vary depending on the size of the peanuts. If the peanuts are not fully cooked after 20 minutes, extend another 5-7 minutes at 140°C.
- The peanuts will continue cooking after dry frying or roasting. So, do not overcook them. It’s fine to cook them slightly underdone. Give it a bite to test. As long as they taste fragrant and the internal colour is tan, you can stop. They will turn crispy once they cool down.
- The baking time and oven temperatures vary depending on the types of oven you use. So, please use your own judgment.