In the spirit of festivities, I'm gonna share the full recipe as well as the tips and tricks.
So these are the 6 ingredients; butter, wheat flour, peanuts, vegetable oil, powdered sugar and ghee.
Measurement;
- 500g of wheat flour
- 500g of blended roasted peanuts
- 2 tablespoon of ghee
- 5 tablespoon of melted butter
- 5 tablespoon of vegetable oil
- Powdered sugar
Step by Step
- Dry roast the peanuts on minimum heat until they turned brown (evenly) and fragrant. Make sure it is constantly stirred to avoid being burnt. [sangai kacang]
- Transfer the peanuts into a big bowl and rub them together to loosen up the skin; which by now should be crispy and easy to remove
- Pick and choose the clean peanuts (pro tip : dump them in a big tray and just blow the skin away 😎)
- Blend some of the peanuts until no chunks can be found (keep some for the filling)
- Dry roast the flour. This will ensure the cookie mix to be light and airy!
- Now comes the easy part. Mix the blended peanuts with roasted flour
- Add the melted ghee and butter (too much ghee is a big no-no as it has a distinct smell)
- Mix the dough evenly
- Add in the vegetable oil. If the dough is too crumbly, add more vegetable oil as needed
- Roll the dough into marble size and insert a peanut in the center.
- Bake the cookies for 20mins at 180C (depends on your oven)
- Allow the cookie to cool for about 5 minutes and gently roll em in the powdered sugar.

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