Updated: Jan 31, 2021
Chinese New Year is nothing without its signature peanut cookies. This is a super quick and easy cookie to make and is entirely gluten free!
YIELD : 30 cookies
300 g Shelled raw peanuts (300 gm, plus extra for toppings)
150 g Rice flour (Fine Asian Rice floured is recommended)
90 g Powdered sugar / icing sugar (90 gm)
2 g Salt
100 g Peanut Butter chunky or smooth
30 g Vegetable oil
1 Egg yolk (for egg wash)
Note: Australia Rice flour are usually on a coarser side and may not work for this recipe. It is recommended that you source rice flour that are finely ground and any asian brand rice flour will do.
1. Place unsalted peanuts onto a baking tray and toast in a pre heated oven and toast 180°C for about 12 to 15 minutes until just golden. Remove the tray from the oven and set aside to allow the peanuts to cool fully.
2. Once the peanut have cooled, grind in a food processor into fine crumbs. Combine rice flour, powdered sugar and salt together and mix into the grounded peanut followed by the peanut butter and pulse again until combine then gradually stream in the vegetable oil until the ingredients comes together in to a dough. The dough is slightly soft and not too dry.
3. Transfer the cookie mix on to the work bench and knead until the ingredients are well combined then with the smallest size ice cream scoop, scoop out individual portion of about 20 g cookie then roll each cookie out by pressing them firmly with you hand. Roll each portion of dough to a ball and place in onto a baking tray lined with parchment paper.
Note: The cookie do not spread much at all so you can place each cookie closer to one another if you want do not want to bake too many trays.
4. Whisk the egg together then brush a small layer of egg wash on top of each cookie then place half a peanut and press it in to the center of the cookie.
Place the tray into the pre heated oven at 180°C and bake for approximately 20 to 25 minutes or until the top starts to brown a little and the surface is dry to the touch.
5. Remove the tray from the oven and proceed to baking the remaining cookies. Leave the baked cookies to fully cool. Warm cookies will start to break apart if you attempt to leave them. They will harden once cooled.
6. Once the cookie have cooled, place them in an air tight cookie jar.
Note:This cookie is crumbly in texture so make sure you pop them whole in to your mouth so you don't leave crumb everywhere! :)
Cookies if stored properly in an airtight container can last up to 3 months.