Hey everyone!
Here is a recipe for traditional (Chinese New Year) peanut cookies that I adapted first for Thermomix and then for gluten-free diets. Don't wait for festivities though -- these are tiny and easy to eat any time. They have a roasted peanuty flavour and soft buttery crunch with added texture of the rice flour. I keep the sugar content on the low side, so they're not too sweet...
For those wanting more info, there is a video/slideo (yes Nay-Nay, with music!
) and additional notes on the blog:
http://www.superkitchenmachine.com/2010/5373/thermomix-gluten-free-cookies-recipe.htmlThis recipe makes about 60 small cookies. (They're so good, they don't need to be any bigger.)
GLUTEN FREE PEANUT COOKIES(Fah Sang Peng)
Ingredients300 g. shelled unslated peanuts
180 g. white rice (I used Arborio because, of course, I had it in on hand...)
160 g. white sugar
40 g. potato flour
20 g. tapioca starch
½ tsp. cream of tartar
¼ tsp. baking soda (bicarb of soda)
2 tsp. xantham gum
120 g. flavorless oil (I used canola)
1 egg yolk (optional, for egg wash)
Instructions * Roast peanuts in a dry frying pan on med-low heat. Stir while roasting until peanuts become aromatic and begin to change colour slightly. This takes just a few minutes so be careful not to burn!
* Mill the rice for 30 seconds at speed 9.
* Add sugar and mill with rice for 1 minute at speed 9.
* Push milled powder down sides of bowl with spatula. Add potato flour, tapioca starch, cream of tartar, baking soda, xantham gum and fluff for 5 seconds on speed 5.
* Add peanuts and 100 g. oil, process for 6 seconds on speed 7.
* Add remaining 20 g. oil and mix for 4 seconds on REVERSE speed 4
* Shape cookies into small balls or as shown in video to make traditional Chinese New Year cookie shape. I use the inverted lid from a bottle with plastic wrap inserted. Press dough into the form with a spoon or spatula. Then invert and gently pull the plastic to release cookie. (After you’ve done about 3-4 cookies like this, it gets faster and easier.) Brush with beaten egg yolk if desired.
* Bake for about 17-18 minutes at 375°F until tops become golden. Makes about 60 cookies when using a cookie shaper that is 3 cm wide and 2 cm deep.
Additional notes: For those people who are not avoiding baking powder, simply use ½ tsp. baking powder instead of the cream of tartar/baking soda combination.I made a batch of regular (with wheat) and another batch of gluten free and could barely tell the difference... hope you like!
TMB
