Friday, November 12, 2010

Peanut-ty cookies (asian version)

I made these cookies to bring to RG's friend's dinner party during the Halloween weekend. I wanted a more asian cookie and immediately I was reminded of these cookies that we normally eat during CNY.

This is a fairly simple one to make....and all you need are just 6 ingredients (if excluding the egg wash) - all-purpose flour, baking powder, peanut powder, corn oil (peanut oil will be better!), powdered sugar and some salt. An egg too if you like to egg-wash your cookies.

I actually brought the peanut powder all the way from SG the last time I was back. I haven't been able to find it even in Boston Chinatown.

The measurements are: 250g peanut powder, 200g flour, 1/2tsp baking powder, 120g powdered sugar, 1/4 tsp salt and 140-150g of corn oil. I'm doing a pictorial tutorial to show you how easy it is!

Step 1: Mix all the DRY ingredients together in a large bowl until even (I just use my fingers).

Step 2: Slowly pour in the corn oil and mix while you are at it. I won't recommend pouring all the oil in at one go.....just pour a little and mix and then pour again until you get the right consistency (the dough should come together but you don't want it to be too oily 'cos the cookies will become too crunchy when baked. we want to achieve the melt-in-your-mouth kind of texture).

Here's how the dough should look like....kind of like a much drier and more coarse version of your peanut butter =P

You can make the cookies round by scooping the dough onto your hand and rolling them between your 2 palms (& press them down slightly if you prefer them flatter). But I found a coffee scoop which was just the right size for the cookies. I placed a piece of shrink wrap over the scoop before pushing the peanut dough into it.

With the shrink wrap....the dough can then be easily removed from the scoop without messing up the shape.

Place the cookies on parchment paper on a baking tray.

You can place the cookies in the oven at this stage if you prefer them vegan. But if you'd like the cookies to look a little shiny....beat an egg and gently brush over the top of the cookies with a pastry brush (do not be too generous with your egg-washing lest you end up with an eggy-crust over the cookies. not pretty!).

Bake them in the middle rack of the preheated oven at 340F for about 18-24 minutes or until golden brown [NOTE: baking time would depend on your actual oven temperature, color of your baking tray (dark colored ones will require less baking time as compared to the light colored trays), which rack position you placed the tray at]. You should watch them closely in case they burn. I actually burnt the lower rack cookies while the top rack ones turned out perfect! =P

Here are the little soldiers.....waiting to march right into your mouths!!!

If you are planning to bottle or pack the make sure that they are cooled to room temperature first. To check if they are cooled sufficiently, do not feel them with your fingers.....I'd usually pick one up and put it on my'd be able the gauge the cookie temperature better that way!

I put my cookies in a Halloween-themed chinese takeout box!

I hope you'll be making some of these cookies soon for CNY2011!


  1. I didn't know about this peanut powder. Usually I have to roast and skin the peanuts then grind them. This peanut powder sounds like god-send.

  2. hi charmaine,
    yeah...the peanut powder definitely saved me from the hassles of roasting/grinding the peanuts. i would think you shld be able to find it in m'sia too. can food related parcels be mailed to NSW?