Resipi: By Wong Sip Moi ( Traditional Koh Kuih, Lap Mei & Cookies ) with some adjustment by Kim
Ingredients:
170g creamy peanut butter
100g castor sugar ( I used 90g )
1/4 tsp salt
90 - 100ml corn oil ( I used 90ml )
230g plain flour
1/2 teaspoon baking powder
For glazing:
1 egg yolk (lightly beaten) ( I used whole egg )
For topping:
Some peanuts (pre-toasted)
Method:
Cream peanut butter, sugar and salt in a mixer until evenly mixed.
Sieve flour and baking powder together. Fold into the above and cream slowly.
Add corn oil to bind into a dough.
Divide into small balls or 7g each.
Arrange on lined baking trays. Glaze cookies, stick a peanut on top of each cookies.
Bake in a preheated oven at 170C for 15-20 minutes until a pale golden.
Cool well, store in air tight container.
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