Chinese Peanut cookie

This is a back dated post. Made 2 kinds of cookies for CNY. This is peanut butter cookie. Easy to make using peanut butter rather than roasting the peanuts and grinding them. Recipe to follow soon.

Peanut Butter cookie


Peanut Cookies
Ingredients:
200g smooth peanut butter
50g chunky peanut butter (optional)
200g flour
1/2 tsp baking powder
100g icing sugar
1/4 tsp salt
100g peanut oil or more/corn oil

Egg wash:
1 egg yolk lightly beaten with 1 tsp water

Method:
1. Mix flour, baking powder, both peanut butters, icing sugar and salt in a big mixing bowl till well combined.
2. Add in 100g peanut oil or more and mix till a piable dough is formed. (Do not pour in all the oil at once, as flours may absorb more or less oil)
3. Traditional method is to shape in balls and place on baking sheet. For me, I roll out the dough and use cutters.
5. Apply egg wash.
6. Bake on a lined tray at 165C for 20 minutes or till golden brown.


Kueh Bangkit - makes about 40 - 50 depending on size


Ingredients
200g tapioca flour
50 g butter, softened
100g icing sugar (sifted)
50ml coconut cream (more or less as necessary)
1 egg yolk
cut pandan leaves

Method:
1. Line a plate with kitchen towel, spread the tapioca flour evenly, add the cut pandan leaves and microwave on high for 1 minute. Remove, sift into a mixing bowl and cool and set aside. Preheat oven to 160 deg C.
2. Mix icing sugar with cooled tapioca flour, mix in softened butter and egg yolk. Grudually add in coconut cream until you get a soft, pliable dough. You may need more or less coconut cream than suggested (depending on the absorption of the flour)- Note too much coconut cream makes the cookie spread)
3. You could roll out the flour and cut with cookie cutters or use the traditional Kuih Bangkit moulds.
4. Bake for 20 mins or until dry but still light in colour. Cool and store in airtight container.