The Lunar New Year is upon us - it’s a time rich in festivities, family reunions, red pockets (we’re in a weird transition phase of giving AND receiving haha) and of course, good food. The ‘adults’ are, and have always been, in charge of the mains/savouries that take centre stage on the feasting table. Which means us young ‘uns just show up and eat. But not wanting to show up empty handed, I usually bring a dessert dish. This year, I decided to try my hand at some peanut cookies. Which didn’t quite make it to the Lunar New Year celebrations as I baked and gifted them a week prior to the festivities and they were mostly consumed beforehand. Ah wells, good to at least know that the recipe is a keeper!

LUNAR NEW YEAR PEANUT COOKIES

(Recipe adapted from Foodie Baker)

INGREDIENTS

1 2/3 cups plain flour, sifted

3/4 cup icing sugar, sifted

1/2 teaspoon salt

1/3 cup vegetable oil

100g peanut butter

1 egg yolk + 1 teaspoon of water for egg wash

Cashews

METHODS

1. Preheat the oven to 160C fan forced or 180C. Line a baking tray with baking paper.

2. Combine the flour, icing sugar and salt in a mixing bowl before adding the oil and peanut butter. Using a spatula, thoroughly combine to form a dough.

3. Using your hands, roll a tablespoon-sized ball of dough and place onto the baking tray, leaving a few centimetres between each cookie.

4. Slightly flatten and press a cashew nut into the centre of each cookie.

5. Using a pastry brush, brush the top of each cookie with the egg wash.

6. Bake for 12-15 minutes or until the cookies turn golden brown and cracks begin to appear. Set aside onto a wire rack to cool completely.

Enjoy!