Chinese Peanut Cookies

Chinese Peanut Cookies
recipe largely adapted from here

Ingredients
600g coarsely ground peanuts
350g sugar
400g all-purpose flour
1 tsp salt
1 egg yolk
3 tbsp creamy peanut butter
400ml corn oil (or neutrally flavoured oil like Canola)
1 egg (mix with 2 tbsp water and a pinch of salt to form egg wash)

Method
1. Toast the peanuts at 180C for 15 minutes.
2. Grind half of the peanuts into fine powder, and I keep the remaining half coarse for the crunchier taste.
2. In a large bowl, mix all the ingredients except the oil and egg wash. Combine well.
3. Slowly add the oil and mix well with clean hands until a soft dough is formed. You can adjust the amount of oil used here.
4. Form small walnut sized balls and using a chopstick or a clean tip of ball point pen (seriously!), indent the middle of the cookie. Alternatively, press half a peanut in the centre like the original recipe.
5. Brush the top of the cookies with the egg wash.
6. Bake at 180C for 20-25 minutes until the top is golden brown and cracked slightly.
7. Transfer the cookies to cool on wire rack and keep in airtight container. Enjoy!


http://www.thecookingdoctor.co.uk/2011/12/chinese-peanut-cookiesunassumingly.html