Peanut biscuits

Peanut biscuits

By
From
The Real Food of China
Makes
42
Photographer
Leanne Kitchen

Originally a Lunar New Year sweet treat, peanut biscuits are ubiquitous year round, particularly in the south of China. They’re really easy to make and a great thing to have on hand. Traditionally, a small indent is made in the top of each biscuit using a chopstick end, but we’ve gilded the lily by adding yet another layer of peanutty flavour. Here’s a piece of peanut trivia: the Portuguese introduced the crop into China in the seventeenth century and now China is the world’s largest producer, accounting for over 40 per cent of total supply.

Ingredients

Quantity Ingredient
320g raw, skinned peanuts, plus extra for decorating
85g icing sugar
300g plain flour
1 1/2 teaspoons salt
160g peanut oil

Method

  1. Preheat the oven to 180°C. Spread the peanuts in a single layer on a baking tray and roast for 12–15 minutes, or until deep golden. Cool to room temperature, then transfer to a food processor, add the icing sugar and process until the peanuts are very finely ground. Reduce the oven to 170°C. Line two baking trays with baking paper.
  2. Combine the ground peanuts, flour and salt in a large bowl, then add the oil. Use your hands to mix until a smooth, soft dough forms, adding a little more oil if the mixture is too dry.
  3. Taking heaped teaspoonfuls of dough, form the mixture into balls and place on the prepared trays, spacing them a little apart. Gently press a peanut half into each biscuit, then bake for 20 minutes, or until light golden and firm, turning the trays in the oven once or twice so the biscuits cook evenly. Cool on the trays for 10 minutes, then transfer to a wire rack to cool completely. The peanut biscuits can be stored in a container for up to 1 week.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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