But it is definitely THE best peanut cookies recipe ever – the Chinese traditional peanut cookies that we all serve and love during Chinese New Year! [Note: peanut butter vs peanut – there is a difference!]
I know this is not a very typical first post in a blog. Normally one would expect to read something like this, “Welcome to my new blog! I’m Miss Blogger and this blog is about blah blah blah….,” right? Well, if you want to know a little bit about me, just head over to the About page. For now, I’m going to ‘launch’ this blog with a series of cookies recipes, hahaha! It’s the Chinese New Year thing la…
While this traditional peanut cookies recipe has the simplest ingredients, you need to do some tedious preparation work though. But I assure you, you’ll forget all your sweat and tears when you TASTES these wonderfully yummy peanut cookies that melt in your mouth after they are out of the oven!
The recipe for this peanut cookies is no secret. I’m not the only person knew about this recipe. Many learned this traditional peanut cookies recipe from their mother, or aunties, or grandmother. I learned it from my mom, and so far this was my second attempt. My first attempt in making peanut cookies occurred more than 10 years ago.
Those who were following me on my old blogger blog would probably know whom I made those peanut cookies for! Anyway, it’s ancient history, no need to mention it here. 😉
So, here it is, how to make the best peanut cookies with the simplest of ingredients.
- Peanut — 1 kg
- Flour — 1 kg
- Castor sugar — 660 g
- Salt — 2 teaspoon
- Peanut cooking oil — as much as needed
- Egg (beaten) — 1
[Note: I didn’t actually use the measurements given above, but for simplicity sake, I’m using 1 kg of peanut as the reference point because the ratio is always peanut:flour 1:1. I used almost 1.5 kg of peanut to produce those number bottles of cookies (of course, some went into our stomach before they made way to the bottle) as seen in the first photo.]
1. Fry without oil the raw peanuts in a wok on low flame until they turn brown. The peanut ‘skin’ should be crispy by now and can be easily removed by rubbing the peanuts with your palms. (Wait till the peanuts ‘cool down’ first, okay?)
2. Grind the peanut with blender to produce peanut powder.
3. In a big mixing bowl, put in the peanut powder, sugar, sifted flour and salt. Stir them so that all ingredients mix well.
4. Pour in peanut cooking oil bit by bit as you rub and knead the ingredients together to form a soft dough.
5. Stop adding oil when you are able to shape balls from the dough without falling apart.
6. Roll small balls to whatever size you like from the peanut dough, place them on lightly greased baking pans and press to flatten the balls slightly. Glaze the cookie top with egg.
7. Bake peanut cookies in preheated oven at about 170 degrees Celsius for 15-20 minutes, or until they turn golden brown.
8. Allow the peanut cookies to cool down before putting them into containers and seal them up.
1. When frying the peanuts, make sure the peanuts are adequately browned before removing them from the wok. Otherwise, you’ll go through hell of a time in removing the skin. Moreover, the cookies won’t be as ‘fragrant’ as it should be.
2. The amount of sugar I used was 2/3 of the amount of peanut I used (e.g. 600 g peanut, use 400 g sugar). To me, the sweetness turned out to be just nice. If you like it sweeter, you can add more sugar. (Add it at your own risk!)
3. You’ll definitely need an extra pair of hands to help you along the process, like helping you to put the baking pans into the oven, checking out if the cookies are burnt, etc. 😛 You can’t do all these if you’re in the midst of rolling the peanut cookies, right?
Hope you’ll give this traditional peanut cookies recipe a try and like it!