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Recipe details are AI-generated from the video and may contain errors — for reference only.
In a large bowl, add 200g peanut powder, sift in 60g icing sugar and 200g plain flour, add 1/4 tsp fine salt, and whisk well.
Watch out
Sift sugar and flour to prevent lumps in cookies.
Pour in 110ml peanut oil, mix with spatula then knead by hand into a coherent dough.
Watch out
Do not over-knead the dough.
Take 1/2 tbsp (about 7g) dough, squeeze firmly in hand, gently roll into a smooth ball, and place on lined baking sheet.
Watch out
Press tightly before rolling to prevent cracking during baking.
Gently press a small circle on top of each dough ball using the tip of a funnel.
Watch out
Press gently so as not to flatten dough balls.
Mix 1 egg yolk with 1 tbsp water, then strain through a sieve.
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Strain egg wash for a smooth finish.
Brush a little egg wash onto the top center circle of each cookie.
Watch out
Brush only inside the top ring.
Use oven mitts when handling hot baking tray.
Bake in preheated oven at 150°C for 20 minutes until golden brown and fragrant.
local_fire_department150°C, 20 minutesWatch out
Keep an eye on temperature to avoid burning the bottom.
Set aside to cool completely, then place into airtight jar for storage.
Watch out
Ensure cookies cool completely before storing, otherwise moisture will ruin texture.
