Peanut Cookies
Peanuts sold without peel are less nutty than those sold unpeeled. Removing the peel yourself after roasting the peanuts will make peanut cookies that are more aromatic.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 66 servings
- Difficulty
- MEDIUM
Ingredients
- 250 g peanuts
- 200 g plain flour – sift with icing sugar
- 150 g icing sugar
- 1/4 tsp salt
- 140 ml peanut oil
- 2 tsp water
- 1 yolk
Instructions
- 1
Preheat oven to 200°C. Roast peanuts in oven till peel is dry, about 10 minutes. Remove 50 g and, when cool, rub off and discard peel. Set aside.
- 2
Bake remaining 200 g till brown and fragrant, another 5-7 minutes. Remove peel when cool and grind till fine-medium.
- 3
Mix plain flour, icing sugar and salt. Add 200 g ground peanuts. Mix thoroughly. Add peanut oil. Mix evenly, adding more oil if crumbly, or more plain flour if sticky.
- 4
Divide dough into small pieces weighing 10 g each. Roll each piece into a ball. Place balls on baking tray spaced about 3 cm apart. Garnish with remaining whole peanuts, 1 per ball, pressing nuts firmly into dough.
- 5
Preheat oven to 180°C. Line baking tray with parchment paper.
- 6
Place cookies on baking tray. Bake till peanuts on top are lightly browned, about 10 minutes.
- 7
Mix water and egg yolk thoroughly. Brush cookies with mixture.
- 8
Continue baking till cookies are well browned, 5-10 minutes. Transfer cookies to wire rack. Leave till cool. Serve immediately or store airtight.