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Tuesday, January 29, 2013

Chinese Peanut Cookies(Gluten Free)-CNY Cookies#4


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Peanut cookies are my old-time favourite cookies. Every year I will bake some to satisfy my craving. This year I found this gluten free version which use rice flour instead. It tastes kind of melt-in-the-mouth texture compare with the usual one.

Reference from Roti and Rice
Yield about 70 pieces

Ingredients:
(A)
335g toasted peanut
* I used shelled peanut and pan fry till slightly dark brown (make sure not too dark as it will taste bitter)
180g rice flour
90g icing sugar (sift)
½ teaspoon salt
(B)
90ml peanut oil
(C)
1 egg yolk (for glazing)

Methods:
1. Grind the toasted peanut with some of the rice flour in batches. This will help and ease to achieve superfine ground peanut. 
2. Mix (A) till well combined. Add in (B) slowly, mix till form dough.

3. Roll the dough into a small ball and place on a lined baking tray. 

4. Brush the surface with egg yolk. Bake in preheated oven at 180C for 13-15 minutes. Transfer to wire rack for cooling. Keep in airtight container after cool down completely.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia of Nasi Lemak Lover

12 comments:

  1. Chef and SommelierTuesday, 29 January, 2013

    Vivian, so the rice flour version is better than the original one?

    ReplyDelete
    Replies
    1. UnknownWednesday, 30 January, 2013

      It has softer texture compare with all-purpose flour. Both version taste good.

      Delete
  2. Esther@thefussfreechefTuesday, 29 January, 2013

    Hi Vivian, this is interesting, using rice flour. So the texture is better than the usual ones? I would love to try this out :)

    ReplyDelete
    Replies
    1. UnknownWednesday, 30 January, 2013

      Rice flour version give softer texture. This recipe is good to try. Happy baking!

      Delete
  3. JanineWednesday, 30 January, 2013

    hi vivian, by softer texture, do you mean it 'sticks to the roof of the mouth' more? does it have that melty texture?

    ReplyDelete
  4. UnknownThursday, 31 January, 2013

    Is kind of 'stick on the roof' :D if you looking for melting texture, German cookies are the one.

    ReplyDelete
    Replies
    1. JanineThursday, 31 January, 2013

      thanks for the reply Vivian! I've tried the german cookies and although I dont like the melty texture, my other cookie tasters liked it :)

      Delete
  5. ICook4FunThursday, 31 January, 2013

    This is a new twist to a traditional CNY cookie. I am curious how it taste like using rice flour.

    ReplyDelete
  6. mui muiSunday, 03 February, 2013

    Hi Viv,
    This is my favourite too.
    Yours sound great ..gluten free..

    mui

    ReplyDelete
  7. 小食代Sunday, 03 February, 2013

    got to tried this version due to its texture easy to bite……^^
    thanks!!

    ReplyDelete
  8. AnonymousThursday, 19 December, 2013

    Hi Vivian, I tried to bake this today & turned out pretty good. Just curious if u have any faster way to de-skin the roasted peanut? how did u do it? thanks for sharing.

    Mickey

    ReplyDelete
    Replies
    1. UnknownThursday, 19 December, 2013

      Leave the roasted skinned peanuts to cool. Place the peanuts inside colander. Rub the peanuts till skin separate from the nuts. Skin is light and it will come out by blowing. It is better to do it outdoor, less cleaning after de-skinned. This is how I do it.

      Delete

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