Peanut Cookies


  • 200 g plain flour
  • sift with icing sugar
  • 150 g icing sugar
  • ¼ tsp salt
  • 200 g + 50 g peanuts, with peel

roast in oven set at 200°C (no preheating needed); when peel is dry, remove 50 g from oven and, when cool, rub off and discard peel; bake remaining 200 g till brown and fragrant, then peel when cool and grind till fine-medium

  • 140 ml peanut oil
  • 1 yolk
  • beat thoroughly with 2 tsp water
  • Preheat oven to 180°C. Line baking tray with parchment paper.


  • Mix flour, sugar and salt. Add 200 g ground peanuts. Mix thoroughly. Add oil. Mix till even, adding more oil if crumbly, or more plain flour if sticky.
  • Divide dough into small pieces weighing 10 g each. Roll each piece into a ball. Place balls on baking tray spaced about 3 cm apart. Garnish with remaining whole peanuts, 1 per ball, pressing nuts firmly into dough.
  • Bake cookies till peanuts on top are lightly browned, about 10 minutes. Brush with egg yolk. Continue baking till cookies are well browned, 5-10 minutes. Transfer cookies to wire rack. Leave till cool. Serve immediately or store airtight.