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These Peanut Cookies are from China and are called as Hua Sheng Bing. I know these would have made a great choice for H, however, I was happy I made those hot cross buns. For P I had the Pulla sweet bread bookmarked. However, as I had said, this week is sort of hectic and I didn’t have time to bake bread. So it was cookies.
I decided on this when I read about Pavani’s Hua Sheng Bing and I searched net again. I landed here from where Pavani also baked. These cookies are supposed to be baked for Chinese New Year. And the post has a lovely intro to these cookies.
Peanuts are staple ingredient at home and baking a cookie with it felt surreal. While I was making the dough, I felt I was preparing the mix for Peanut laddo that we often make.
These were really so delicious that I won’t mind making these again. I had to scale down so much that I used only 1/4 cup and got just 12 cookies, which was fantastic!
Today is P for Peanut Cookies from China
In the ABC Bake around the World series:
A for Afghan Biscuit from New Zealand
B for Brownie from the United States
C for Cheese Crackers with Parmesan from Italy
D for Devil’s Food Cake from the United States
E for English Muffin Bread from the United Kingdom
F for Fougasse from France
G for Garlic Bread from India
H for Hot Cross Bun from England
I for Ischler Cookies are from Austria
J for Johnny Cake from Belize
K for Kugelhopf from Europe
L for Lekach from Germany
M for Mupotohayi | Chimodho from Zimbabwe
N for Nutella Chocolate Chip Cookies from Italy
O for Oatmeal Raisin Cookies from Scotland
Step by Step Pictures for making Chinese Peanut Cookies
Chinese Peanut Cookies | Hua Sheng Bing
1/2 cup Peanut unsalted and roasted
1/4 cup Sugar powdered
1/2 cup All Purpose Flour
A pinch Salt
1/4 tsp Baking Powder
3 tsp Butter melted and unsalted
2 tbsp Cooking Oil use peanut oil if you have
If you don’t have roasted peanuts on hand, either buy readymade or roast them and keep it ready ahead.
Powder the sugar and keep it aside.
In a mixer, pulse the peanuts till powdery. Add the powdered sugar and pulse again.
Melt the butter for 30 secs in MW.
In a bowl, take the powdered peanut and sugar.
Add the all purpose flour and mix well.
Now slowly add the melted butter and mix well.
Next, add the cooking oil.
This liquid is enough to bind the powder to balls.
With your palm, make tight balls, flatten them between your palms into small round balls.
Make round impressions on top of each ball.
Preheat the oven at 185C
I skipped brushing on the top, you can either do egg wash or a wash with egg replacer mix.
Bake for 15 mins at 185C
Allow to cool to handle the cookies well.
- 1/2cup Peanut unsalted and roasted
- 1/4cup Sugarpowdered
- 1/2cup All Purpose Flour
- Apinch Salt
- 1/4tsp Baking Powder
- 3tsp Buttermelted and unsalted
- 2tbsp Cooking Oiluse peanut oil if you have
-
If you don't have roasted peanuts on hand, either buy readymade or roast them and keep it ready ahead.
-
Powder the sugar and keep it aside.
-
In a mixer, pulse the peanuts till powdery. Add the powdered sugar and pulse again.
-
Melt the butter for 30 secs in MW.
-
In a bowl, take the powdered peanut and sugar.
-
Add the all purpose flour and mix well.
-
Now slowly add the melted butter and mix well.
-
Next add the cooking oil.
-
This liquid is enough to bind the powder to balls.
-
With your palm, make tight balls, flatten them between your palms into small round balls.
-
Make round impressions on top of each ball.
-
Preheat the oven at 185C
-
I skipped brushing on the top, you can either do egg wash or a wash with egg replacer mix.
-
Bake for 15 mins at 185C
-
Allow to cool to handle the cookies well.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
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