Happy Chinese New Year + Happy Valentines! These traditional Chinese peanut cookies in heart shapes are the best to celebrate both festivals at the same time. I brought them to work today and everyone loved it! So now, I am confident enough to put this up to share with everyone. It's a recipe shared by a friend who learnt this from a baking class last year. All her family members and boyfriend's family loved the cookies! Plus, it is the only Chinese peanut cookies recipe I have seen that does not require grounded roasted peanuts, instead it uses peanut butter. Without a food processor (bulk barn does not have grounded peanuts as well), I don't think I can ground peanuts finely with my chopping board and knives...
Ingredient
Yield: 20 cookies
Vegetable Oil 45 g
Chunky Peanut Butter 75g (I mixed roasted peanut pieces into smooth pb)
Confectionery sugar 45g
All purpose flour 100g
Baking soda 1/4 teaspoon
egg yolk (for egg wash) 1 egg yolk
Highlights: These cookies are very flaky and fragile. The egg wash can help to hold the shape of the cookies. Do NOT touch the cookies until it is fully cooled down, the warm cookies easily break. I will name this cookie "Melt-in-your-mouth peanut cookies"!
1) Preheat oven to 350 F. In a large bowl, mix together vegetable oil with the peanut butter (with peanut pieces) with a spatula.
2) Sieve the flour, confectionery sugar and baking soda together.
3) Beat in the flour mixture into the wet mixture from (1) until well combined.
4) Wrap the dough with plastic and put in the fridge for at least half an hour.
5) Divide the dough into 20 pieces. Roll them into a ball and slightly flatten it a baking sheet.
6) Egg wash: Brush the egg yolk on the cookies evenly and gently. Try to cover the whole cookies as much as possible, but in a thin layer.
7) Bake in the preheated oven for 15 min.
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