The Hari Raya Puasa, a Muslim festival of fasting (and feasting) is about a month away. So, for the next 4 weeks I will be sharing festive recipes – suitable for everyone. The cookies in this recipe can be eaten as it is, without the peanut cream. However, I must say that the peanut cream actually complements the almond cookies. If you want to, substitute the chopped almond with chopped peanuts!
Preparation time: 45 minutes
Cooking time: 20 minutes
360 g plain flour
180 g icing sugar
1/4 teaspoon fine salt
50 g corn flour
240 g Q.B.B. ghee, chilled
140 g blanched almonds, coarsely chopped
3 egg yolks, lightly beaten
- In large bowl, sift together the flour, icing sugar, salt and corn flour.
- Rub in the Q.B.B. ghee till the mixture resembles coarse bread crumbs.
- Stir in the chopped almonds.
- Add the beaten egg yolks and knead lightly to form a soft dough.
- Wrap the dough in cling wrap and keep refrigerated for about 30 minutes.
- Preheat oven to 180°C.
- Roll out the chilled dough in between 2 sheets of plastic until 0.5 cm thick.
- Cut into squares, about 4 cm X 4 cm, and place on baking trays lined with non-stick baking paper.
- Bake for 15-20 minutes or until golden brown.
- Place on wire racks to cool it thoroughly before sandwiching with the peanut cream.
70 g Q.B.B. ghee, room temperature
150 g icing sugar, sifted
Colourful sprinkles or chocolate rice (optional)METHOD
Pinch of salt
100 g creamy peanut butter
- Beat the Q.B.B. ghee, peanut butter and icing sugar till very smooth.
- Once the cookies are cooled, pair similar sized cookies together.
- Place a teaspoon of the filling into the centre of one of the cookies and press another cookie on top to spread out the filling to the edge of the cookies.
- Hold the cookie sandwich together and roll the edges in the sprinkles, if desired.
- Store in air-tight containers for up to 1 week if sandwiched with peanut cream; otherwise you can store them up to 1 month.