Last Chinese New Year, a relative was asking around for authentic traditional peanut cookies made from lard. She claims it tastier and more fragrant. Nowadays, it is made from cooking oil. Piglet’s friend gave us 2 jars of lard (about 500g total) so decided to try making this.
I roasted the whole pack of 1kg peanuts and split it into half as I was planning to make another batch the following day. I left it in the food processor and the texture was very fine and oily, close to the initial phase of making a peanut butter. My icing sugar was very clumpy so it had to be sieved. I added the lard bit by bit and mixed it. I used a total of 176g lard.
When I was shaping it, I was only planning to use a funnel to make a circle marking on top. Piglet suggested putting a peanut on top of it so we did it for half the batch. The dough weigh 1090g and each cookie weigh 10g so I made 109 cookies.
The lard can be substituted with butter, margarine, oil or ghee.
Chinese Peanut Cookies Recipe
Adapted from Sonia (nasilemaklover)
Makes 100 cookies
500g raw skinless peanut (480g roasted peanut)
140g icing sugar
175g lard (adjust accordingly)
Egg wash: 1 egg yolk & 1 tbsp water
1. Roast skinless peanuts in preheated oven at 180C (160 fan/ 180 convection) for 8-10 minutes until browned. Leave it to cool at room temperature.
2. Use food processor to grind peanut until fine.
3. Sieved flour and icing sugar and mix into grinded peanuts.
4. Add in lard (adjust accordingly) and mix it to form dough.
5. Weigh 10g each and roll it into a circle.
6. Use a funnel base to make a circle marking or press a raw peanut on top of it.
7. Brush egg wash on it.
8. Bake in preheated oven180C (180C convection or 155-160C fan) for 15 minutes or until slightly browned.
9. Leave it to cool to room temperature
To Store it in Plastic Cookie Jars
Use parchment paper to place it in between the cookies. Use the cookie jar cover to give you a guide on the size of parchment paper.
1 jar contains
- 33 cookies: no peanut topping
- 38 cookies: alternate peanut topping
How was it?
The last time I ate Chinese peanut cookie was more than a decade ago. Piglet gave it a pass. It is melt in your mouth type.
All my cookies cracked after 10 minutes in the oven. Piglet reassured me that some sold are cracked too. If you happen to know why, please let me know.
It is slightly sweet so I might reduce the sugar quantity the next round.