Peanut biscuits is a traditional Chinese New Year cookie in Malaysia. So around this festive time you will find these sold at the stores. When I was a little girl most of these traditional cookies for all the main festivals in Malaysia, Hari Raya Puasa, Chinese New Year, Deepavali, Christmas, were all made at home by families. It was a fun time pitching in with relatives and friends to bake traditional snacks and cookies. Alas today most of them are store bought.
I’ve created my own healthier version of these peanut biscuits by using honey instead of sugar and reducing the oil. If you want a more crumbly version you will have to go back to the traditional way of making it with sugar instead of honey and add another half cup of oil and two tablespoons of butter.
When you use honey it becomes more moist than crumbly and less sweet. But when it is less sweet, the rich peanut flavor is exemplified. This is why i prefer not to overwhelm everything with sugar as too much sugar hides the beautiful flavors of the other ingredients not to mention unhealthy.
Notice also that I have used bright redskin peanuts which has a dramatic visual effect and the skin is said to be highly nutritious. So I didn’t remove their skins but roasted and ground them in their skins. It is said the same heart-protective chemical found in red wine, resveratrol is also found in the red skin of peanuts.
However, all peanuts red or no is rich in Vitamins E and Niacin which protects against Alzheimers and other age-related diseases and said to have more antioxidants than fruits. it is also a rich source of plant based protein and fibre and minerals such as magnesium, copper, phosphorus, potassium and zinc. It is also becoming a weigh loss dream as it increases the body’s metabolism.
Remember to use sourdough starter always whenever using flour to allow the nutrition in the flour to be easily absorbed by the body.
4 cups ground roasted peanuts
1 cup honey
1/2 cup peanut oil
2 cups wholegrain flour
1 tablespoon dough sourdough starter
1 egg yolk, beaten slightly for egg wash
Mix the sourdough starter, honey, oil and flour together until well combined. Leave for two to four hours before adding ground roasted peanuts. I left mine overnight in the fridge. Then shape into small balls. Press one end of the ball onto a wooden board to flatten that end. Brush the top with the egg wash and then use the tip of a chopstick to make a tiny square pattern at the top. Then bake at 180 degrees C for 20 minutes or until brown. Remove from the oven and let cool.