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These cookies are my favourite ones that I look out each year during Raya but over the past years it is hard to get the ones that taste like the ones my tok makes… How much I miss them!!! Some of the ones I tried were either too hard, no taste of ghee or just plain horrible… So this year I made the decision to make them myself though I never made them alone it is always under the guidance of my aunt…So, I went in search of the recipe… And found this one but never heard of using eggs to it… As far as I know kuih makmur does not use eggs… After much discussion with a colleague of mine on what is the usage of eggs in the recipe and how does it change the taste… I decided to give it a try… Who know it will turn out alright.
Recipe taken from Jo's Deli Bakery blog:
INGREDIENTS:
(Makes 150)
- 500g cake/superfine flour, sifted
- 350g peanuts
- 250g ghee, melted and cooled
- 1-1 half tsp of salt
- 2 eggs
- Icing sugar (sifted) for coating
- Fry sifted flour over slow fire until it is dry, light and leaves the sides of the pan/wok
- Fry peanuts over slow fire until fragrant. De-skinned them and grind while they are still warm.
- Combine the fried flour, ground peanuts and salt in a mixing bowl. Mix well.
- Add the eggs and the melted ghee to the dry ingredients. Mix them together until dough is formed.
- Form dough into small balls (size that desired by you). Place them on a tray.
- Bake in a preheated oven at 180 deg C for 10-15 minutes.
- Cool the cookies. Once cooled coat them with the icing sugar and store in an airtight container.
- The cookies may look ugly but it is yummy… trust me.
- It should have the melt in your mouth texture.
- Though you can add the grinded peanuts together but I stuffed the balls with them… much harder to do.
- Not sure what the eggs did to the cookies but I tend to keep it in mine but for a more traditional one no need to add in the eggs.
Frankly, the ones my tok makes does not use peanuts but uses cow's milk… It is heavenly… Need to get aunt to show me how…
