Peanut Cookies Using Airfryer

February 21, 2015 0 Comments A+ a-



What's Chinese New Year without peanut cookies? In Chinese, these cookies are called 花生饼, and 生 means growth and new life. Bite into them, and you will first be greeted by a nice crunch. The taste of peanuts will continue to linger in your mouth, and soon after you will reach for the next one. Somehow, when I start eating peanuts, I just can't stop. Let alone peanut cookies.

Having made my own almond cookies, I decided to try peanut cookies too. On hindsight, I have to say that cookies are really forgiving, unlike cakes. They give you a chance to continue adding more flour/ oil till they are of the right texture, and are less fussy with temperature settings. They make better friends. Heh.

Ok, so here's my recipe, modified for the airfryer. 
[If using oven, go for 170 degrees Celsius for 10 min.]

Recipe
Ingredients
300g ground (i.e. grinded) peanuts/ peanut powder (can get from Phoon Huat)
300g flour (top flour/ cake flour/ top flour are ok)
150g icing sugar (you can reduce this to your preference)
150g peanut oil (or any other type of odourless oil)
1 tsp salt
some roasted peanuts for the topping (deshelled, halved)
Optional: 1 egg, lightly beaten (personally, I dislike the egg wash effect)
If you need to reduce the quantity to fit the small airfryer, the ratio of peanuts, flour, icing sugar, oil is 2:2:1:1.

Directions

1. Preheat airfryer at 150 degrees for a few minutes.

2. Sieve flour and icing sugar. Add salt and mix well.

3. Add ground peanuts into the flour mixture and mix until crumbly.

4. Add peanut oil and mix evenly to form a soft dough. It should still be firm enough to be moulded.
Should the texture is too soft, add more flour. Should it be too crumbly, add more oil.

5. Weigh the dough at 7g each and roll them into a ball. Arrange on lined baking tray. (Optional: Brush the top with egg wash.)

6. Add the halved roasted peanut at the top to decorate. 


 
7. Airfry at 150 degrees for 10 min. The smell of nicely roasted peanuts will fill the kitchen.

8. Allow the peanut cookies to cool on the baking paper in the airfryer for a few minutes, before removing the tray from the airfryer. Carefully transfer them to a plate to cool.

 

9. When the cookies are completely cool, place them into airtight containers. Do line the layers with doley paper to absorb oil. Store at room temperature. Enjoy!

 


Update (18 Jan 2016)
Joanne Quek shared these peanut cookies using our recipe. She halved quantity of all ingredients and it was enough to fill 1 box. 
A tip: For a nicer shape, mould the cookies using a teaspoon with each cookie filling 3/4 of it.


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