Ingredients
- 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.
Directions
- 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.
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