Malaysian Peanut Cookie

Ingredients :
300g peanuts, fried/roasted and ground until fine
200g castor sugar
250g all purpose flour
1/4 teaspoon baking powder
100gm or 200ml of canola oil (use sparingly and use only enough to bind the mixture)
1/4 teaspoon salt
handful of peanuts, fried/roasted, halved then cut into quarter when still hot.
one egg white for the glazing finishing touch

Method :
1. Preheat the oven at 200°C and lay out 2 baking sheets with greased baking paper or silicone mat.
2. Grind the roasted peanuts till fine and put them in a large mixing bowl. The oil from the ground peanut will make them stick into lumps, use fingers to break them apart.
3. Sift the flour, salt and sugar into the peanut mixture and mix them together until well combined.
4. drizzle half of the oil into the bowl, use hand and knead the mixture together.
5. Pour the rest of the oil while still kneading the mixture until all the sugar melted and you can roll the mixture up into a ball without sticking to the bowl or your fingers. Then test it with a small lump of the mixture and roll into a ball between your palms. If it doesn’t crumble, then your mixture is ready. If not, add just bit more oil until you can roll them into a ball.
6. wash, clean and dry your hands. Sit down, turn on the TV and switch to your favourite channel and ready for some ball rolling action.
7. Scoop a tablespoon of the mixture into your palm, and roll them into small balls. Place them on the baking sheets.
8. Put a little quartered peanut on top of each ball, then glaze it with the egg white. Put in the oven for 17 mins or until golden brown.