Post Chinese New Year baking
Technically it's still Chinese New Year. I had meant to bake some peanut cookies for Chinese New Year and had ground the peanut with Derrick's help 2 weeks ago. But alas, been too caught up with work even over the weekends, that i finally found time to bake it today.
This was my first time baking it and it turn out really authentic. It's pretty easy to make if you have food processor or manage to buy ground peanuts. As to whether i will make this again? It depends, the little cookies have so much oil in them that i feel guilty looking at them. Mayve i will try making the almond cookies.
Here's the receipe copied from http://www.malaysiabest.net/2006/01/19/recipe-chinese-new-year-peanut-cookies
PEANUT COOKIE – FAH SANG PENG
300 gms groundnuts, fried/roasted and grinded till fine (taste a few of the nuts before grinding to see that they taste nice and fragrant. Don’t under cook or over burnt)
200 gms castor sugar (avoid using granulated sugar because it will cause the cookies to have very rough and hard texture)
250 gms flour
About 250 ml of oil (use sparingly and use only enough to bind the mixture)
1 teaspoon salt
Mix the dry ingredients like sugar, salt, nuts and flour in a big mixing bowl with finger tips until they are well-mixed and crumbly. Add oil bit by bit and knead the mixture. Once you can roll up the mixture into a small ball without the surface crumbles, then don’t add anymore oil.
Knead the mixture for a while to ensure that the sugar melts. You can tell by looking at the dough. It shouldn’t have speckles of shiny sugar grains but smooth texture.
Roll the dough into small balls and place them on a parchement paper and baking tray. Use a circular tube (like the cover of a ball pen) and press gently on the top of the balls to make round indents.
GLAZE with egg before baking. To glaze, just beat one egg and brush on the cookie.
Temperature : 200 deg. C
Time : About 15 – 20 minutes
You may also want to check the recipe for almond cookies because it is equally yummy.
This was my first time baking it and it turn out really authentic. It's pretty easy to make if you have food processor or manage to buy ground peanuts. As to whether i will make this again? It depends, the little cookies have so much oil in them that i feel guilty looking at them. Mayve i will try making the almond cookies.
Here's the receipe copied from http://www.malaysiabest.net/2006/01/19/recipe-chinese-new-year-peanut-cookies
PEANUT COOKIE – FAH SANG PENG
300 gms groundnuts, fried/roasted and grinded till fine (taste a few of the nuts before grinding to see that they taste nice and fragrant. Don’t under cook or over burnt)
200 gms castor sugar (avoid using granulated sugar because it will cause the cookies to have very rough and hard texture)
250 gms flour
About 250 ml of oil (use sparingly and use only enough to bind the mixture)
1 teaspoon salt
Mix the dry ingredients like sugar, salt, nuts and flour in a big mixing bowl with finger tips until they are well-mixed and crumbly. Add oil bit by bit and knead the mixture. Once you can roll up the mixture into a small ball without the surface crumbles, then don’t add anymore oil.
Knead the mixture for a while to ensure that the sugar melts. You can tell by looking at the dough. It shouldn’t have speckles of shiny sugar grains but smooth texture.
Roll the dough into small balls and place them on a parchement paper and baking tray. Use a circular tube (like the cover of a ball pen) and press gently on the top of the balls to make round indents.
GLAZE with egg before baking. To glaze, just beat one egg and brush on the cookie.
Temperature : 200 deg. C
Time : About 15 – 20 minutes
You may also want to check the recipe for almond cookies because it is equally yummy.
posted by ella @ 3:30 PM
2 Comments:
At 4:23 AM ,
Unknown said...
Isn't this cashew nut instead of peanut? - jing
At 1:42 PM ,
ella said...
It's peanuts, but since i have a can of cashew lying around, we stuck cashew on top of it
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