Chinese New Year Peanut Cookies

This is another chinese new year away from home! I tried to create a little lunar new year atmosphere here by making a traditional CNY cookie – peanut cookies. This is one of the typical chinese new year goodies along with others eg: pineapple tart, kuih kapit, tapioca cookies and many more.


  • 400g ground roasted peanuts
  • 125g icing sugar
  • 1 cup peanut oil
  • 250 cups all-purpose flour
  • 28g butter (original recipe calls for shortening)
  • 1 egg, beaten slightly for egg wash
  • extra peanuts for topping


  1. Roast / Fry the peanuts (I would suggest roasting in the oven for a healthier alternative). Grind roasted peanuts to the texture desired.
  2. Mix the ground peanut, sugar, oil, butter and flour together until well combined.
  3. Shaped into small balls. Press a piece of peanut into the cookie to flatten it slightly.
  4. Brush the top with the egg wash and bake at 180 degrees C for 20 minutes or until brown.
  5. Remove from the oven and let cool.

The recipe is taken from Rasa Malaysia, with a small modification. Instead of creating a circle pattern as suggested by Rasa Malaysia, I replaced it with a piece of peanut. There are many different variations out there…but so far this is my fav recipe.

Some like to have peanut chunks in the cookies….some like the smooth and melt-in-your-mouth feel (much like the choice of smooth peanut butter or chunky peanut butter), you can simply customize that by varying how you grind the peanuts.. If you are like me…..who likes smooth and chunky-less texture, you can grind the peanuts to be as fine as flour. I use a sieve to remove the chunks and bits.

They are quite easy to make …the most tedious part is grinding the peanuts. After you got pass that hurdle, the rest are just easy.

I got little house elf to help me document the process. Here are the before and after photos. As you can see, apart from the browning of the cookies, the finished product didn’t change its shape much. Unlike butter cookies, these cookies uses vegetable oil instead of butter and in lesser amount….hence it doesn’t spread like butter cookies do.

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Basic White Bread

This is Sainsbury’s version of basic white bread pre-mix. I can’t recall what the preparation instructions were, if i am not mistaken it is as simple as add water and ‘taa-daa’ – ready for the oven.

Despite being a pre-mix, the bread turned out pretty good ;)
Definitely good if we wanna eat home made bread and don’t have the time and energy for all the kneading and proofing!

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Breakfast Muesli Bread

(Recipe adapted from 200 Bread Recipes by Joanna Farrow


  • 300 ml apple juice
  • 1 large egg, beaten
  • 25g unsalted butter, softened
  • 1 1/2 tsp sat
  • 2 tbsp milk powder
  • 1 tsp ground mixed spice
  • 125g fruit muesli, plus extra for sprinkling
  • 425g strong white bread flour
  • 50g light muscovado / brown sugar
  • 1 1/4 tsp dried yeast
  • 50g raisins
  • milk, to brush


Potato, Cheddar, and Chive Torpedoes

This blog has been so so dormant lately….it has gone in the winter hibernation mode, i guess. This doesn’t mean that the authors of this blog have stopped cooking & baking….on the contrary, we have been very busy in the kitchen and didn’t have time to update the blog.
It takes an awful lot of effort to take the photos, edit them, upload them and link them into this blog post! There so many preparation behind the scene! (okok…enough excuses! =p).

Now that the holiday season is behind us, I shall put in more effort in updating this blog. Maybe re-watching Julie & Julia will help me get into the cooking / baking mood.

So here’s the first post in 2012, Potato, Cheddar, and Chive Torpedoes! It doesn’t sound like food at all, don’t look at me, I didn’t create the name.
This is a recipe from “The Bread Baker’s Apprentice”, see page 278 for recipe.

Confession: I didn’t bake this….little house elf chef did (yes, he has been doing so much cooking nowadays that it’s only fair to promote him and make him a co-author of this blog).
Why the perculiar name? Well…Torpedoes denotes the shape of the bread….it’s shaped like a Torpedo, a shorter version of Baguette.

It goes very well with cream cheese (just like bagels do)!! :)

The process is quite long and tedious…..but I think it’s definitely worth the effort ;)

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Laduree Macaroons

According to Wikipedia, Ladurée (French pronunciation: [la.dy.ʁe]) is a luxury cakes and pastries brand based in Paris, France. It is known as the inventor of the double-decker macaron, fifteen thousand of which are sold every day. They are still one of the best known makers of macarons in the world….more

Macaroons are a little too sweet for my liking….but who can resist the melt-in-your mouth, eat-me-or-you-will-regret kind of dessert?They go supremely well with a steaming cup of tea / coffee (sans sugar!).

Thanks Hannah & Weekee for this souvenir from Paris! :)

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