Chinese · Dessert
Peanut Crumble Cookies
A classic Cantonese teahouse biscuit, these peanut crumble cookies are dense, sandy-textured discs made from ground roasted peanuts, oil and sugar, with no butter or dairy anywhere in the dough. They shatter into a crumbly, nutty bite with a glossy egg-washed top, traditionally served alongside tea at dim sum.
$0
15 minsPrep
17 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
227Calories
4.7gProtein
14.3gFat
21.2gCarbs
8.6gSugar
1.3gFiber
337mgSodium
9mgChol
1.5gSat Fat
97mgPotassium
14mgCalcium
1.2mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chinese Rice Wine (Huangjiu)
local
Oolong Tea
international
vegetarian
dairy-free
sweet-spot
all-time-classics
Instructions
1
Toast the peanuts in a dry pan until fragrant, cool completely, then grind finely in a mixer-grinder, leaving some texture rather than a smooth paste.
2
In a bowl, whisk the vegetable oil and ground sugar together until pale and slightly foamy, about 1 minute.
3
Sift in the flour, baking soda and salt, then fold in the ground peanuts until a soft, slightly crumbly dough forms.
4
Rest the dough for 15 minutes so the oil is absorbed evenly and the dough firms up enough to shape.
5
Divide the dough into 4 equal portions and press each into a thick round disc about 2cm tall directly on a lined baking sheet.
6
Brush the tops lightly with beaten egg for a glossy golden finish.
7
Bake at 160°C (320°F) for 16-18 minutes until the edges are golden and the tops are just set but still soft underneath.
8
Cool completely on the tray itself for at least 10 minutes before moving, as the cookies are fragile and firm up as they cool.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g Peanut, roasted and finely ground
- 30g30g All Purpose Flour, sifted
- 17g17g Vegetable Oil
- 16g16g Sugar White, finely ground
- 1g1g Baking Soda
- 1g1g Salt
- 5g5g Egg, beaten, for egg wash, garnish
