Here is another Chinese Peanut Cookies recipe (I can never get sick of peanut cookies because they are so addictive!) Instead of using the shortcut method of peanut butter, these are made with ground peanuts, which I roasted, peeled and roasted again before they are ground into a fine powder/paste. It’s a lot more work involved but because of a secret ingredient used, it makes the cookies a lot more melt-in-the-mouth than the Peanut Butter Cookies I blogged about last week!
And the secret ingredient is… rice flour! I tested this recipe once with plain flour and once with rice flour. The cookies from the plain flour recipe tasted just like my Peanut Butter Cookies but the cookies from the rice flour recipe is totally out-of-the-world-amazing. The cookies won’t crumble when you pick it up but just put one in your mouth and you will definitely go “woah” as the cookie disintegrates and release all the peanut-y goodness.
This Peanut Cookies recipe is also part of the Chinese New Year Cookie Party that I’m hosting with
14 15 other amazing bloggers! Join us in the Cookie Party by hash-tagging your creations with the hashtag #ChineseNewYearCookieParty on your social media channels (Instagram, Twitter, Facebook)! (Do also tag me on Instagram and Facebook so that I can go over and see your creations!) Here are what the other bloggers are bringing to this party (do check them out!):
- Browned Butter Chinese Walnut Cookies by Yummy Workshop
- Cherry Blossom Cookies by Brunch-n-Bites
- Chinese Peanut Cookies by Daily Cooking Quest
- Chocolate Almond Cookies by Curious Nut
- Fried Red Bean Puffs by The Missing Lokness
- Honey Almond Cookies by Hapa Nom Nom
- Macau Almond Cookies by Thirsty for Tea
- Mochi Stuffed Almond Cookies by Miss Hangrypants
- Pecan Sandies by Created to Cook
- Pineapple Jam Tarts by Wok & Skillet
- Quinoa Sesame Brittle by Omnivore’s Cookbook
- Red Bean & Strawberry Pinwheel Cookies by Butter & Type
- Sesame Spiral Pie Cookies by Bams Kitchen
- Tapioca Cookies (Kue Bangkit) by What To Cook Today
- Vegan Cornflake Cereal Cookies by Vermilion Roots
|1) Place the peanuts in a large frying pan and roast over medium heat.||2) Until the peanut skins have dried out.|
|3) Rub the peanuts against each other in a tea towel to remove the skins.||4) Transfer the peanuts back into the frying pan.|
|5) Roast until they are golden brown. Let cool then process them into a fine powder.||6) Sift the rice flour, icing sugar and salt into a large mixing bowl.|
|7) Add the powdered peanuts into your large mixing bowl.||8) Rub with your finger tips until the peanut and flour mixture is well-mixed together.|
|9) Add in oil and mix to form a dough.||10) Here's the dough - not too dry and not too wet!|
|11) Divide dough into 8 to 10-gram pieces and roll into balls.||12) Brush the top of the cookie dough lightly with egg wash.|
|13) Bake the cookies for 10 to 15 minutes until the top is golden-brown and the cookies crack a little.|
- 200 grams peanuts
- 100 grams rice flour
- 80 grams icing sugar
- ½ teaspoon fine salt
- 80 to 100 grams peanut/canola/vegetable oil
- 1 large egg yolk
- 1 teaspoon water
- Place peanuts in a large frying pan in a single layer. Heat over medium heat, tossing frequently, until the skin has dried out. Transfer the peanuts onto a tea towel and rub the tea towel (with the peanuts inside) between both hands until the peanut skins fall off. Remove all the peanut skins completely and transfer the peanuts back into the frying pan. Turn on the heat to medium and roast until the peanuts are golden-brown, tossing frequently. Remove from heat and let the peanuts cool completely.
- While the peanuts are cooling, preheat the oven to 180C / 355F. Line a baking sheet with parchment paper and set aside. Sift the rice flour, icing sugar and salt into a large mixing bowl.
- Transfer the peanuts into a food processor and process into a very fine powder. Add into the mixing bowl of flour mixture and rub with your finger tips until the peanut and flour mixture is well-mixed together.
- Measure 80 grams of oil in a small bowl. Add the oil gradually into the mixing bowl, mixing the mixture with your hand until a dough is formed. If the dough is too dry and crumbles when handled, add in more oil spoonful by spoonful, incorporating it well before adding anymore oil.
- Divide dough into 8 to 10-gram pieces and roll into a ball. Place the dough on the baking sheet, spacing them at least 1-inch apart from each other.
- Combine the Egg Wash ingredients together in a small bowl and brush the top of the cookie dough lightly with the Egg Wash, ensuring the Egg Wash do not touch the base of the cookies otherwise the bottom of the cookie may be burnt during baking.
- Bake the cookies for 10 to 15 minutes until the top is golden-brown and the cookies crack a little. Transfer the baking sheet onto a wire rack and let the cookies cooled completely before storing in an airtight container.
- The rice flour used are made from finely milled rice. It is not mochiko (sweet rice flour) or glutinous rice flour. Please use the correct flour!
- Adapted from Malaysian Chinese Kitchen