Peanut Cookie 花生酥

I have packet of Peanut powder left after making Pearl Ball 珍珠圆 for Winter Solstice (cos the blur me bought an extra packet). I decided to shelf my plans to make Pineapple Tarts as these are much easier to make and I didn't have to bring out the mixer.

The peanut powder I'm using contains sugar hence I reduce the amount of sugar used here. If you are using one that's without sugar and prefer it to be sweeter, you might want to increase the amount of sugar. And if you prefer to make your own peanut powder, you have to pan-roast on a dry pan, constantly stirring it to let it brown evenly before you grind it into powder.

If you thinking of making Chinese New Year goodies, you might want to try this first cos it's really easy and there's minimum washing to be done.

Ingredients:

• 300g Peanut Powder with sugar
• 120g Castor Sugar or Icing Sugar
• 250g Top Flour or All Purpose Flour
• 180ml Oil (I use Olive Oil)
• 1/2 teaspoon Salt
• 1 Egg Yolk, beaten for glazing

How to do it:

1. Mix flour, salt, sugar and peanut powder together to combine.
2. Pour half of the oil into the peanut mixture and mix together. I use hands to do it.
3. Pour the remaining oil and continue mixing and kneading till the (icing) sugar has melted.
4. Roll a ball of 15g peanut paste and if it doesn’t crumble, your paste is ready. Otherwise, add a bit of oil till the peanut ball doesn't crumble when you roll it.
5. Place peanut ball on baking tray and top it with half a peanut if desire.
6. Brush with the egg yolk.
7. Bake in a preheated oven for 10mins at 200C till lightly golden brown
8. Cool on rack and store in air tight container.

Note:

• This is a 2-bite cookie. If you prefer a smaller cookie, roll a ball of 10g peanut paste instead and bake at 180c for 12 mins.
• If you use castor sugar, you will be able to able to eat into some sugar giving it the crunchy feel. Use icing sugar instead if you prefer it to be smooth.