Makes approx. 50 cookies.
[Ingredients]
200g raw peanuts, preferably smaller types with reddish inner skins
1 tablespoon (15g) white sesame seeds
200g plain flour
150g icing sugar
¼ teaspoon salt
150ml peanut, canola or corn oil, adjust as necessary
extra roasted peanuts, for topping
1 egg, lightly beaten for egg-wash
[Preparation]
1. Dry roast peanuts (in skins) over moderate heat in a frying pan for 5-8 minutes until fragrant and lightly brown. Cool, then skin the peanuts.
2. Dry roast sesame seeds in the same way for 3-5 minutes until fragrant and lightly brown.
3. Blend or ground the peanuts and sesame seeds into powder. Preheat oven to 180°C.
4. Combine ground peanuts, ground sesame seeds, flour, sugar and salt in a mixing bowl.
5. Add oil gradually and mix into the dry ingredients until a dough forms. To test, take a piece of dough and roll between your palms into a ball, it should not break up in pieces. If it breaks apart, add a little more oil to the dough.
6. Take a small handful of dough and roll into a sausage shape about 2cm thick. Cut evenly into small pieces just slightly bigger than a marble. Roll each piece into a ball and place onto a baking sheet. Repeat with the rest of the dough.
7. Halve the extra roasted peanuts. Place half a peanut on top of each cookie dough, then egg wash using a pastry brush.
8. Bake for 12-15 minutes, or until golden.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
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