Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 1 kg of peanuts into a dry wok, add 1 tbsp of salt, and stir-fry over medium heat until golden brown.
local_fire_departmentMedium heatWatch out
Stir continuously while roasting peanuts, otherwise they will burn easily.
Set the roasted peanuts aside and leave them to cool.
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Must wait until peanuts are completely cool before peeling, otherwise the skins will not come off easily.
Put the cooled peanuts into a sieve and rub to remove the skins.
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Apply moderate pressure when rubbing, otherwise peanuts will break into too many small pieces.
Put the peeled peanuts into a blender and grind until fine and crumbly.
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Do not blend for too long into peanut butter, keep a fine crumbly texture.
Pour 500g of ground peanuts into a large bowl.
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Pour gently to avoid spilling out of the bowl.
Sift in 330g of icing sugar through a sieve into the bowl.
Watch out
Icing sugar tends to clump, it must be sifted to mix evenly.
Sift in 500g of plain flour through a sieve into the bowl.
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Sifting flour makes the cookies finer and crumbly.
Use a spatula to thoroughly mix the ground peanuts, icing sugar, and plain flour in the bowl until evenly combined.
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Dry ingredients must be completely mixed, otherwise the dough will have uneven color and sweetness.
Pour 250g of cooking oil into the mixed dry ingredients.
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Pour the oil slowly to make it easier to mix evenly later.
Use a spatula to roughly mix the oil and dry ingredients so the oil penetrates the flour and ground peanuts.
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Use a spatula to mix at this stage, avoid kneading with hands immediately to prevent clumping.
Knead the dough thoroughly by hand until it becomes a smooth, cohesive dough.
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Apply even pressure while kneading, otherwise the dough balls will crack easily when shaped.
Divide the dough into small portions, roll them into small balls with your palms, and arrange them on a baking tray.
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Make each ball as uniform in size as possible so they bake evenly.
Gently place and press a half peanut on top of each cookie dough ball as decoration.
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Press gently when adding peanuts, pressing too hard will crack the dough balls.
Use a brush to dip into beaten egg wash from 1 egg and brush evenly on the surface of each cookie.
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Do not brush too much egg wash so it drips onto the tray, otherwise it will burn easily during baking.
Must wear oven mitts when taking out the hot baking tray from the oven to prevent burns.
Put the baking tray into a preheated oven at 170°C and bake for 15 minutes until the cookie surfaces turn golden brown.
local_fire_department170°C ovenWatch out
Keep an eye on the color near the end of baking time to avoid burning.
