Peanut Cookies
Chinese New Year Peanut Cookies are traditional festive treats enjoyed during the celebration of the Chinese New Year. These cookies are known for their delightful combination of roasted peanuts, giving them a rich and nutty flavor.
Preheat oven to 170ºC. Line two baking sheets with baking paper.
Place a bowl on mixing bowl lid, weigh in peanuts. Spread peanuts in single layer on baking tray, bake on middle rack for 10-15 minutes (170°C) or until golden brown. Set aside to cool completely (approx. 20 minutes).
Place a bowl on mixing bowl lid, weigh in peanut oil and set aside.
Insert the butterfly whisk into the mixing bowl. Add the cooled peanuts to the mixing bowl and use 15 sec | ⤺ Speed 3.5. to peel the peanut skin. Remove the butterfly whisk. Transfer the peanuts to the Varoma dish to separate the skin from the peanuts.
Place the peeled peanuts back into the cleaned mixing bowl. Grind 10 sec | Speed 8. Scrape down sides of mixing bowl with spatula.
Add plain flour, icing sugar and salt, mix without measuring cup 30 sec | Speed 4. Meanwhile, add reserved peanut oil through hole of mixing bowl lid.
Line a baking tray with baking paper. Use a small teaspoon, take 1 spoonful of dough, press until firm and shape gently into a ball. Place dough balls slightly apart on prepared baking tray.
Preheat oven to 170ºC. Lightly press dough balls with the narrow end of a funnel to create small circles. Mix water and egg yolk in a small bowl, then strain through a small sieve. Using a pastry brush, glaze dough balls with egg yolk mixture. Bake on middle rack for 15 minutes (170°C) until golden brown.
Let the cookies cool on the baking sheet for 10 minutes. Gently remove the cookies and cool on the wire rack. Once the cookies are completely cool, store them in airtight containers.
Ingredients
Directions
Preheat oven to 170ºC. Line two baking sheets with baking paper.
Place a bowl on mixing bowl lid, weigh in peanuts. Spread peanuts in single layer on baking tray, bake on middle rack for 10-15 minutes (170°C) or until golden brown. Set aside to cool completely (approx. 20 minutes).
Place a bowl on mixing bowl lid, weigh in peanut oil and set aside.
Insert the butterfly whisk into the mixing bowl. Add the cooled peanuts to the mixing bowl and use 15 sec | ⤺ Speed 3.5. to peel the peanut skin. Remove the butterfly whisk. Transfer the peanuts to the Varoma dish to separate the skin from the peanuts.
Place the peeled peanuts back into the cleaned mixing bowl. Grind 10 sec | Speed 8. Scrape down sides of mixing bowl with spatula.
Add plain flour, icing sugar and salt, mix without measuring cup 30 sec | Speed 4. Meanwhile, add reserved peanut oil through hole of mixing bowl lid.
Line a baking tray with baking paper. Use a small teaspoon, take 1 spoonful of dough, press until firm and shape gently into a ball. Place dough balls slightly apart on prepared baking tray.
Preheat oven to 170ºC. Lightly press dough balls with the narrow end of a funnel to create small circles. Mix water and egg yolk in a small bowl, then strain through a small sieve. Using a pastry brush, glaze dough balls with egg yolk mixture. Bake on middle rack for 15 minutes (170°C) until golden brown.
Let the cookies cool on the baking sheet for 10 minutes. Gently remove the cookies and cool on the wire rack. Once the cookies are completely cool, store them in airtight containers.
