Gong Xi Fa Chai! Wishing everyone a prosperous and healthy year! Chinese New Year is just around the corner again. 2013 is the year
of the Snake, hubby’s Chinese zodiac sign, hmmm…sneaky snakey!!! Anyway, I have
been busy busy busy, but decided to bake at least one thing for CNY this year.
This recipe is by far the easiest and quickest to achieve, and the bonus is
it’s yummy too! I’ve combined a couple of recipes together to make mine.
Ingredients (this will make about 72
little cookies)
600g raw peanuts (skinned)
1 tbsp sesame seed
400g castor sugar
450g plain flour
50g corn flour
450ml vegetable oil
30g softened butter
1 egg
2 tbsp milk
Method
1.
Roast peanut in 180C oven for
about 12 minutes, then add the sesame seeds and roast for a further 2-3
minutes.
2.
Keep the oven on to preheat it
for baking.
3.
Blend the peanuts and sesame
seeds in a food processor as fine as possible.
4.
Add the castor sugar and sifted
flour and pulse a few times to mix.
5.
Add in the ¾ of the oil and all
of the butter. Mix well. I usually use my hands to knead at this stage.
6.
Slowly add the rest of the oil
as required. You need to be able to roll the mixture into a ball in your palm.
If it crumbles you need to add more oil.
7.
Roll the mixture into small
balls and place them on a baking sheet.
8.
Beat the egg with a bit of milk
and use that as egg wash on the cookies prior to putting them in the oven.
9.
Bake in 180C oven for about
10-15 minutes.
10.
Cool completely before storing
in airtight containers.
11.
Don’t leave them on the table
unattended as wandering dog or children or husband will gobble them all up.
