(fah sang peng – in cantonese)
Since Chinese New Year treats are not as widely available here as mince pies during Christmas, I decided to make some to increase the festive mood. My mates love this and could not stop eating them. They practically finished the whole box in a blink of an eye. It is like eating peanut butter but in a cookie form. Also, it seems less naughty than eating scoops of peanut butter straight out of the jar.
This cookie is easy enough to make and is a real indulgence. Pack them nicely in a box with a lovely ribbon to be given away or stack them up on your cookie tray for when your guests arrive for open house. Just make sure not to put all of them out on display cause once your guests tried one, they will not stop popping the next one into their mouth. Gosh.., they melt in the mouth!
PEANUT COOKIE RECIPE
yields about 6 takeaway plastic boxes
- 600g peanuts (skinless)
- 600g flour
- 500g icing sugar
- 500ml peanut oil
- 2 tbsp butter
- 1 tsp salt
- 2 big heap tbsp of peanut butter
- Egg yolk for brushing
- Toast the peanuts until fragrant. Be careful not to burn them.
- Ground or blend the toasted peanuts until fine in a food processor.
- Mix the ground peanuts, sugar and salt.
- Add in butter and peanut butter then lastly the flour. Mix well.
- Pour in oil and blend until it becomes a dough.
- Roll them into balls and place them on a greased baking tray.
- Bake in preheated oven at 175ºC for 18 minutes.
- Be careful while handling them as they break easily
- Remember to use unsalted peanuts
Related post :
- Chinese New Year and red date tea
- Marbled Tea Egg
- Ayam Sioh (Chicken in tamarind and coriander gravy)