Chinese New Year: Peanut Cookies (Fah Sang Peng) 0comments
thread starter published in 2010-02-09 02:43:00
quote 1 floor
Ingredients300g shelled and unsalted peanuts200g caster sugar250g plain flour180-200ml peanut oil (or any flavourless oil love canola) - you'll only need sufficientto bind the mixture1 tsp salt1 ...
Ingredients
300g shelled and unsalted peanuts
200g caster sugar
250g plain flour
180-200ml peanut oil (or any flavourless oil love canola) - you'll only need sufficientto bind the mixture
1 tsp salt
1 egg beaten or 1 egg white lightly beaten until slightly frothy
Method
1. Preheat the oven at 200掳C and line some baking trays with baking paper or silicone mats.
2. In a frying pan over medium heat bake the peanuts until fragrant (be cautious not to burn!). Grind them in a food processor until finely grounded.
3. Tip the grounded blend into a big bowl and break any lumps with a wooden spoon. Sift in the flour sugar and salt into the peanuts and mingle to combine.
4. Pour in about 100ml of the oil into the bowl and employyour hands or wooden spoon to knead the mixture together.
5. Pour in the remainder of the oil smallby little while still kneading the mixture until the sugar has melted and has just arrivetogether as a dough without it sticking to the bowl or your hands. Dough is ready when it doesn't break or crumble when you roll a bit of the mixture into a ball in your palms.
6. Roll tablespoons of the mixture into balls and spacethem on the baking sheets (I made them slightly bigger and got exactly 40 cookies out of this recipe).
7. You can either:
Stud each cookie with half a peanut to decorateOr use a round piping tip to score decorative circles on top of each cookie (the original recipe used empty pen cases for this!). For me I used a star piping tip for a slightly prettier indentation.8. Brush each cookie with the beaten egg/egg white and bake in the oven for 15-17 mins or until golden brown.
9. Transfer to a wire rack to cool and shop in airtight containers. Will last for about a week before it starts to leave a bit stale.
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