Comments on: Chinese New Year Peanut Cookies (花生饼)

By: Chinese New Year Snacks & Cookies – Munch On These!

Chinese New Year Snacks & Cookies – Munch On These! — Mon, 01 Mar 2010 17:21:40 +0000

[...] Peanut cookies Recipe: A table for two [...]

By: Counting down to the year of the tiger! « Bread et Butter

Counting down to the year of the tiger! « Bread et Butter — Fri, 12 Feb 2010 05:16:30 +0000

[...] of cookies found during this season in the blogosphere (e.g. the ever favourite pineapple tarts, groundnut cookies, kuih bangkit). And believe me when I say that this barely scratches the surface of the variety of [...]

By: Chinese New Year Peanut Cookies (花生饼)

Chinese New Year Peanut Cookies (花生饼) — Tue, 02 Feb 2010 04:58:23 +0000

[...] New Year Peanut Cookies – 花生饼 (check out my previous recipe) (yield 30 – 40 cookies) Ingredients 1. 300g peanuts, fried/roasted and ground until fine 2. 200g [...]

By: Billy

Billy — Mon, 01 Feb 2010 09:39:04 +0000

I just toast them on a frying pan until golden brown.

By: Krystal

Krystal — Mon, 01 Feb 2010 02:48:06 +0000

This is my favourite childhood CNY biscuit, will attempt this one of these days . Just a question , how do you roast the peanuts ?

By: Pineapple Tarts for Chinese New Year – 凤梨酥/黄梨酥

Pineapple Tarts for Chinese New Year – 凤梨酥/黄梨酥 — Sun, 31 Jan 2010 21:47:04 +0000

[...] some of my all time favourite cookies and cakes to usher in the Year of the Tiger. I have made the peanut cookies from last year again, kuih loyang (recipe to follow) and also these mouth watering pineapple [...]

By: Quinn

Quinn — Wed, 27 Jan 2010 11:15:32 +0000

In my house, the peanuts used are very very small, not quite sure which type it is but we roast a lot of them and grind accordingly. We decorate the top of each cookies with a peanut halves, like flattened a little into the cookies. I think you can do that with your quarter peanut too, placed flatten rather than pointing out. Perhaps that would ease your storing problem?
Quinn´s last blog ..Mango Pudding…the cheat way

By: Billy

Billy — Sat, 16 Jan 2010 01:44:20 +0000

I think you can use whole egg, but the yolk will make it brown quicker. If just the egg white it will gives it a nice sheen on top and will not too brown.

By: jenn

jenn — Fri, 23 Oct 2009 17:01:05 +0000

r u sure only egg white? for the finishing touch? not a whole egg (mean egg white n yolk).

coz as my memory, my mom did the finishing touch with the whole egg beaten.

By: Miss Honey

Miss Honey — Thu, 22 Jan 2009 05:43:47 +0000

I love these cookies!!! I agree - the food is one of the best parts of Chinese New Year:D Miss Honey’s last blog post..Black Star Pastry, Newtown