Tested & Tasted: peanut

Showing posts with label peanut. Show all posts

Snowball Cookies with Peanut filling

Source : IG @Nurijati_tan with modification

Ingredients :

140 gr Salted Butter

20 gr Icing sugar

1 no. salted egg yolk (steamed)

1 no. egg yolk (steamed)

100 gr Plain flour

20 gr Corn flour

25 gr Cashew ground ( original milk powder )

Filling :

150 gr nuts (as per your preference)

2 Tbsp caster sugar

10 gr butter (soft)

Icing Sugar for coating

Method:

- Filling : mix all the ingredients, and divide into small size dough for filling, set aside

- In a large bowl, cream butter and icing sugar until light and fluffy, add in salted egg and egg yolk. Combine flour and cashew ground; gradually fold in to creamed mixture and mix well.

- Shape into 6 gr balls, flatten and place a piece of the filling in the middle, press to seal and roll to a ball. Place 1 in. apart on baking sheets.

- Bake in preheated oven at 160C for 20-25 minutes or until lightly browned. Remove to wire racks to cool completely.

- Place icing sugar in a large resealable plastic bag. Add cookies, a few at a time, and shake to coat. Store in an airtight container.

Yields : 72 pcs

Crunchy Peanut Cookies

This year I baked 2 types of peanuts cookies, melted peanut butter cookies and crunchy peanut cookies. If you prefer melt in the mouth version, you may try this recipe, but if you prefer crunchy original taste of ground peanut cookies, you will like the below recipe :)

Thanks Kimmy for sharing with us, it's yummy and addictive, just like eating real peanut :) I'm too lazy making the nuts from the scratch, I just bought ready ground peanut from uncle. who selling the pancake :) I found his ground peanut is very fragrant compare to the one bought off the shelf.

Source : Cooking Pleasure

Ingredients (with modification):

200 gr Gound Peanuts

200 gr Plain flour

70 gr Icing sugar

1/3 tsp salt

1/2 tbsp butter

50-70 ml Vegetable oil

1 egg - beaten for glazing

Method :

- Mix peanuts with sugar, salt and butter. Mix well, then add in flour in batches.

- Combined well then gradually add in oil [you may need all the oil].

- The dough is ready once you can roll it into a ball and does not stick to the hand. Rest dough for 30 minutes.

- Pinch a small piece and roll into a ball. Place on parchment paper, leaving some space in between. Do the same until the baking tray is filled with dough.

- Press each ball lightly with the end of a chopstick. Brush egg glaze evenly over peanut cookies.

- Bake in preheated oven at 180 degrees C for 12-15 minutes or until golden brown.

- Remove cookies to cool on wire rack before storing in airtight containers. The cookies are very 'fragile', handle with care.

Yields : approx. 1 bottle

I am submitting this post to :

# My Treasured Recipes #5 Chinese New Year Goodies (Jan/Feb 2015) hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Chairmaine of Mimy Bakery

# Cook & Celebrate: CNY organised by Baby Sumo from Eatyour heart out, Diana from Domestic GoddessWannabe and Zoe from Bake for HappyKids

Here, I would like to wish you

a HAPPY CHINESE NEW YEAR 2015

Peanut Butter Cookies

Source : Indo Chine Kitchen

Ingredients :

300 gr Flour

150 gr Icing Sugar

150 gr Oil ( Canola or Peanut )

200 gr Skippy Peanut Butter ( I used Chunky type )

1/4 tsp Salt

2 Egg yolks, for wash

Ground peanuts ( optional )

Method:

- Preheat oven to 150 C

- Combine all ingredients (except egg yolks) in mixing bowl.

- Beat over medium speed for a couple of minutes till all ingredients are mixed well. (However, I found the flour a bit sticky, so I add 30 gr of ground peanuts)

- Take 1/2 tsp or preferable size of dough and form into round ball and arrange on greased pan. Do this to all the dough.

- Brush the top with the egg wash and sprinkle some ground peanuts on top.

- Bake in preheated oven for 15 - 20 minutes till golden.

- Let cool and store in airtight container.