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When Chinese New Year comes along, it’s always the delight of receiving red packets and eating copious amounts of food and snacks. One of my favourite snacks is the melt-in-your-mouth Peanut Cookies and honestly it’s difficult to just stop at one. It’s also very easy to make with very few ingredients. I found a fantastic recipe by Alan Ooi in his book In Love With Cookies, which I do recommend taking a look at his book because there is a great number of yummy cookie recipes in there to try.

Peanut Cookies (by Alan Ooi)
Makes: 120 cookies
Preparation Time: 10 minutes
Cooking Time: 40 minutes

Ingredients
450g peanuts
230g peanut oil
250g caster sugar
1/2 tsp salt
450g plain flour

Glazing
2 egg yolks

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Method
1. Preheat oven to 165°C.

2. In a blender, grind the peanuts into a powder. Being careful not to over grind as it will turn into a soft paste.

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3. Place all the ingredients into a blender. Blend until well combined.

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4. Divide the dough into small round pieces. Arrange in a baking tray and brush a layer of egg yolk on top of the cookies.

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5. Bake in the oven for 20 to 25 minutes or until light golden brown.

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Peanut Cookies
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A favourite for Chinese New Year celebrations that you can have all year round now. Lovely peanut flavour and when you bite into it, just melts away.
Servings Prep Time
120cookies 10minutes
Cook Time
40minutes
Servings Prep Time
120cookies 10minutes
Cook Time
40minutes
Peanut Cookies
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A favourite for Chinese New Year celebrations that you can have all year round now. Lovely peanut flavour and when you bite into it, just melts away.
Servings Prep Time
120cookies 10minutes
Cook Time
40minutes
Servings Prep Time
120cookies 10minutes
Cook Time
40minutes
Ingredients
  • 450g Peanuts
  • 230g Peanut Oil
  • 250g Caster Sugar
  • 1/2tsp Salt
  • 450g Plain Flour
Glazing
  • 2 Egg Yolks
Servings: cookies
Units:
Instructions
  1. Preheat oven to 165°C.
  2. In a blender, grind the peanuts into a powder. Being careful not to over grind as it will turn into a soft paste.
  3. Place all the ingredients into a blender. Blend until well combined.
  4. Divide the dough into small round pieces. Arrange in a baking tray and brush a layer of egg yolk on top of the cookies.
  5. Bake in the oven for 20 to 25 minutes or until light golden brown.
Recipe Notes

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  • You can also add a peanut on top of each cookie before baking for extra bite and decoration.
  • If you find the dough quite soft, just leave it for 10 to 30 minutes until it firms up a bit.
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A colleague of mine loaned me one of her recipe books How To Be A Domestic Goddess by Nigella Lawson and flipping through it, I came across this interesting recipe that she described as instantly addictive. So of course I had to give it a try. These cookies are amazingly light, sweetness is just bang on and combined with the saltiness of the peanuts is just perfection. Addictive, indeed.

Sweet and Salty Peanut Cookies (by Nigella Lawson)

Makes: 30 cookies
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients
75g light muscovado sugar
100g unsalted butter, softened
50g vegetable shortening, melted
1 large egg
1 tsp vanilla extract
175g self-raising flour
125g salted peanuts (smaller variety)
Extra light muscovado for decoration

IMG_9358-1 Method

1. Preheat oven to 190°C

2. In an electric mixer, beat together the butter and shortening until well combined.

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3. Mix in the sugar.

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4. Then add in the egg and vanilla and mix.

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5. Stir in the sifted flour and peanuts until combined.

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6. Grab a teaspoon of dough, shape it into a ball and place it on the baking tray around 5cm apart and flatten them.
Optional: Sprinkle a bit of muscovado sugar on top of the cookies.

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7. Bake for 8-10 minutes, until the bottom of the cookies are slightly brown and cooked through. Place onto a rack to cool.

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Sweet & Salty Peanut Cookies
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These cookies are amazingly light and crunch-nutty, and have a perfect balance of sweet and saltiness.
Servings Prep Time
30cookies 10minutes
Cook Time
20minutes
Servings Prep Time
30cookies 10minutes
Cook Time
20minutes
Sweet & Salty Peanut Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
These cookies are amazingly light and crunch-nutty, and have a perfect balance of sweet and saltiness.
Servings Prep Time
30cookies 10minutes
Cook Time
20minutes
Servings Prep Time
30cookies 10minutes
Cook Time
20minutes
Ingredients
  • 75g Light Muscovado Sugar
  • 100g Unsalted ButterSoftened
  • 50g Vegetable ShorteningMelted
  • 1 eggLarge
  • 1tsp Vanilla Extract
  • 175g Self-Raising Flour
  • 125g PeanutsSalted
Servings: cookies
Units:
Instructions
  1. Preheat oven to 190°C
  2. In an electric mixer, beat together the butter and shortening until well combined.
  3. Mix in the sugar.
  4. Then add in the egg and vanilla and mix.
  5. Stir in the sifted flour and peanuts until combined.
  6. Grab a teaspoon of dough, shape it into a ball and place it on the baking tray around 5cm apart and flatten them. Optional: Sprinkle a bit of muscovado sugar on top of the cookies.
  7. Bake for 8-10 minutes, until the bottom of the cookies are slightly brown and cooked through. Place onto a rack to cool.
Recipe Notes

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  • If you have never used shortening before, the common vegetable shortening in Coles/Woolies is Copha. I recommend melting it, as it is incredibly difficult to combine with other ingredients if it isn't completely in liquid form.
  • Add another 25g of salted peanuts if you prefer a more crunchy cookie, or you just like peanuts. Try to find the smaller variation of peanuts for this recipe.
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