Friday, 25 January 2013

New Year Goodies Box: Almond Cookies & Peanut Cookies
新年礼盒:杏仁酥,花生酥

Clock is ticking, there are only two weekends left before Lunar New Year. My back is aching, yet my hands couldn't stop making these lovely cookies. Looking at my beautiful new year goodies box, it has been filled with delectable Pineapple tarts, and now, with Almond cookies and Peanut cookies.

Did I tell you Almond cookies is my family's favourite? Last year, I made a few batches of Almond cookies and everyone in my family gained weight within the month. We were all addicted to this bite-sized crumbly cookies. Once eat the first piece, your hand would automatically put the 2nd one into your mouth, and the 3rd one... When I told friends about the "side effect" of almond cookies, they still want to give it a try. Hey, have you all forgotten that losing weight is your new year resolution?

Inspired by the popularity of almond cookies, I made some changes to peanut cookies. The traditional recipe call for 100% vegetable oil, which makes the cookies soft and melt-in-the mouth. However, they are brittle and just break apart in your hand. I replaced certain amount of the vegetable oil with melted butter and they become softly crumbled, perfect texture! Topped by a sprinkling of white sesame , my heart-shaped peanut cookies are not only tasteful, but also appealing in looks. Bet it will be a new hit this Lunar New Year.



ALMOND COOKIES
 
Ingredients
  • 350g plain flour
  • 2 tablespoons corn flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 4 tablespoons ground almond
  • 150g chopped almond bits
  • 100g icing sugar
  • 110g unsalted butter, melted
  • 1 cup peanut oil or corn oil

Egg wash
  • 1 egg yolk
  • 1 teaspoon water

Directions
  1. Add flour, icing sugar, baking soda and baking powder into a mixing bowl. Mix with a whisk or hands until well combined.
  2. Add in the almond bits and mix well.
  3. Pour in the melted butter and mix with hands. Add peanut oil and continue mix till a dough is formed. If dough is too dry, add in peanut oil by teaspoonful.
  4. Roll the dough on a floured surface about 8mm in thickness, and cut with a cookie cutter (bite-size).
  5. Place about 2cm apart on a lined baking tray. Brush with egg wash.
  6. Bake at 180degC for 18-22 minutes or till golden brown.


 
PEANUT COOKIES

Ingredients

- 250g ground peanut powder
- 200g plain flour
- 1/2 teaspoon baking powder
- 80g icing sugar
- 1/4 teaspoon salt
- 80g unsalted butter, melted
- 3/4 cup peanut oil (or corn oil)

Egg wash
- 1 egg yolk
- 1 teaspoon water

Directions
  1. Mix ground peanut powder, plain flour, baking powder, icing sugar and salt in a mixing bowl. Mix with a whisk or hands continue well combined.
  2. Pour in melted butter, mix with hands. Add peanut oil to the mixture and continue mix till a dough is formed. If the dough is too dry, add peanut oil by teaspoonful.
  3. Roll the dough on a floured surface about 8mm in thickness, and cut with a cookie cutter.
  4. Place about 2cm apart on lined baking tray. Brush with egg wash and sprinkle some white sesame.
  5. Bake at 180C for 18-20 minutes or till golden brown.

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