Recipe - Fragrant, Crisp Peanut Cookies 🥜😋
[Recipe] Crunchy outside, melt in your mouth inside, these traditional Peanut Cookies are what I look forward to every year 🥜😋 They're every peanut lovers' dream and are especially fragrant!
This is also quite highly requested these couple of weeks ever since I shared the nestum version, and many of you've asked me for the original which I've baked for 7 - 8 years and counting!
The best part is how it takes 5 steps to come together and involves simple mixing without a stand mixer. It also stores really well (up to 3 weeks, with some desiccants encouraged)! Save this to start making soon, or nearer to date.
Ingredients (Makes 24)
- 63g Granulated White Sugar
- 175g All-Purpose / Plain Flour
- 4g Cornstarch (Optional)
- Pinch of Teaspoon Salt
- 120g Roasted Grounded Peanuts (If using tangyuan filling, use 135g of it, and 30 - 35g sugar total since it already has sugar)
- 115g Peanut / Groundnut Oil
- 1 Egg Yolk, for batter
- 1 50-60g Large Egg, for egg wash (Or Egg yolk for darker finish)
- About 50-100g Roasted Peanuts, halves for topping
Instructions
1. Mix all the dry ingredients together in a large mixing bowl (sugar to roasted grounded peanuts)
2. Make a well in the centre, pour in the egg yolk and groundnut oil. Mix the wet ingredient well at the centre first before mixing the batter together
3. Stir well until the dough comes together. It will be slightly clumpy initially, but gels together as you press it. Let the dough rest 10 mins
4. Roll the batter depending on how big you would like your cookies, I use a tablespoon and they will spread a bit (leave 2cm distance). Apply egg wash, and then place half a peanut on top
5. Bake at 160C, 18-21 minutes ( tablespoon-sized dough), adjusting depending on the size of the batter, until lightly golden brown
6. Leave to cool completely before storing in an airtight container for up to 3 weeks!
#learnonlemon8 #easyrecipe #ChineseNewYear #peanut #recipeideas
If you’re like me and adore the rich aroma of roasted peanuts, adding a peanut butter twist to this classic cookie can elevate the flavor even more. While the original recipe calls for roasted grounded peanuts mixed into the batter, incorporating natural peanut butter can add extra moistness and peanut flavor without altering the crisp texture. To try a flourless variation inspired by popular recipes, substitute the all-purpose flour with almond flour or peanut powder combined with a binding agent like egg or a bit of cornstarch. This alternative makes a gluten-free option that still delivers on the addictive nutty notes you’ll love. When baking, using an egg yolk wash brings out a deeper golden hue and a glossy finish to the cookies. Alternatively, a whole egg wash creates a lighter color but maintains the crunchy exterior. I personally prefer the egg yolk wash for that rich look. For longer storage, placing desiccant packs inside your airtight container helps keep the cookies fresh and crisp for up to three weeks. If you want a faster snack, these cookies pair amazingly well with a cup of tea or milk. Lastly, don’t overlook the fun of topping each cookie with a half peanut before baking—a simple step that not only looks inviting but adds to the aromatic peanut experience. Whether for Chinese New Year, a festive gathering, or just a cozy baking day, these peanut cookies never disappoint.
