200g ground peanut powder
200g flour
1/2 tsp baking powder
100g icing sugar
1/4 tsp salt
100g - 150g coarsely chopped peanut bits (or more)
100g peanut oil/ corn oil (or more if dough is too dry)
Egg wash:
1 egg yolk lightly beaten with 1 tsp water
1. Put 200g peanuts in a wok and dry fry over low heat till crunchy. Remove the thin membrane and put into a blender and blend till powder form.
2. Mix flour, baking powder, ground peanut powder, icing sugar and salt in a big mixing bowl till well combined. Toss in the chopped peanut bits and mix well.
3. Add in 100g peanut oil or more and mix till a piable dough is formed.
4. Shape as you wish. For me, I use a Watson distilled water bottle cap.
5. Apply egg wash.
6. Bake on a lined tray at 165C for 20 minutes or till golden brown.
Note:
1. Don't add in all the oil in one go. If dough is too dry, you can add more oil. If dough is too wet, you can add more flour.
