Friday, June 17, 2016

Peanut Cookis - Chinese New Year

Makes about 55 cookies
Prep time: 30 minutes
Baking time: 15 minutes

150g (about 5.3 oz) self-raising flour
80g (2.8 oz) icing sugar
1/2 tsp salt
1/2 tsp bicarb soda (aka baking soda)
1/2 tsp vanilla extract / essence
110g (3.9 oz) corn oil – that’s right, you weigh the oil!
80g (2.8 oz) hazelnut meal (it’d work with any kind of nut-based meal i.e. almond, peanuts etc)
1 egg yolk (or 1tbsp milk mix with 1 tsp water) – this will be the egg or milk wash

  1. Preheat oven to 170 degrees C / 338 degrees F. Line your baking tray with parchment paper. Set aside. 
  2. Sift together flour, icing sugar, salt and bicard into a large mixing bowl. 
  3. Stir in hazelnut meal into the flour mixture. 
  4. Using either a spoon or your hand, stir in oil and vanilla extract until mixture forms a soft ball of dough. 
  5. Mould the dough using a bottle cap. Line the cavity of a bottle with cling wrap and press dough into the cavity until it is level with the top of the cap. 
  6. Brush cookies with egg or milk wash. 
  7. Bake in the preheated oven for 15 minutes or until the top of the cookies have dried out and the bottoms are golden brown. 

Recipe from

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