Lesson learnt: Never ever follow the steps taken right out of a microwave manual. It’s horrible and distasteful.
That was what I did the 2nd time round, and believe me, the cookies tasted more like raw butter than anything else because the recipe used only melted butter and no oil. The nutty taste disappeared into thin air during the baking process.
This batch, using icing sugar, was great. They taste just like those peanut cookies sold in a lot of bakery shops – those that melt in the mouth. Thanks to the moulds given to me by my mum-in-law, the shape looked good too.
- Ground peanut: 250g
- Plain flour: 160g
- Icing sugar: 130g
- Salt: 1/3 tsp
- Vanilla essence: 1/2 tsp
- Butter: 3/4 tbsp, melted
- Peanut oil: about 1/2 cup
- Egg: 1, beaten (for glazing)
- Preheat oven at 180 degrees. Grease baking pan and set aside.
- Mix peanut, flour, icing sugar and salt together.
- Add vanilla essence and butter into dry ingredients and mix together.
- Pour in oil gradually to bind mixture together into a dough. Add in more or less accordingly to form a firm dough.
- Add 1 tbsp of mixture into mould to form shape or simply use hands to form balls of dough smaller than a ping pong ball.
- Glaze with egg and bake for 20mins till golden brown.
- Remove from oven and leave to cool for 15mins.
Makes about 35 – 40 cookies.