1.5 kilo raw peanut (without shell)1.1 kilo plain flour400 grams icing sugar1 tablespoon level fine saltCooking oil (enough to combine, you may use corn oil, vegetable oil or palm oil)

 

1. First of all, roast raw peanut at 140 *C for 25 minutes. Remove from oven and rub in between ur palm to remove the membrane (skin). Take precaution not to burn your hand. Fan the skin outside your house compund with an electric fan or a hair blower. (I used hair blower but keep a safe distance from the peanut to prevent them from blown away.)

2. Blend the cleaned peanut with an electric chopper, not too fine or you won't feel the peanut when you eat them.

3. Once this had been done, put it into a big mixing bowl and mix everything in except the oil. With a mixing spoon, mix till even. Finally dig a hole in the centre and pour about 1.5 cups of oil (room temperature) into the mixture. Mix slowly with your spoon and hand. If the texture is still too dry or you cannot shape a ball of dough in between your palm, you should add a little more oil bit by bit till you reach a nice texture where you can shape into a ball without it breaking up.

4. Shape into balls of about a small marble, put onto a baking tray, lined with an ungreased grease-proof paper. Use the end tip of a pen cover/icing noozle (plain shape) to shape a circle on the cookie. You don't need to space the cookies too far apart from each other as we did not use bakng powder and the cookie won't expand too much.

5. Bake in an oven at 150-160 *C for about 20 minutes. 6. Remove from oven, egg wash with a beaten whole egg two times to get a nice gloss. Return it to the oven to bake for another 5 minutes or so till the cookie is nicely gold but not too dry. Remove and let it cool for 5 minutes before removing from the paper because you have to cool it a little for easier handling as the cookie is very flaky when hot.

 
Mommy's tips: In case the mixture is too wet and you cannot shape a ball of dough, simply add a little bit more flour to balance it out. You may take precaution by adding only a cup of oil first as the volume of oil used depends on the age of the flour. Old flour/strong flour will absorb more oil.
 

Labels: baking, chinese, cookies, peanut, traditional