Lunar New Year Peanut Cookies
- My Blue Tea
- Feb 2
- 4 min read
Trio of fantastic flavours including the original peanut + Pandan and Satay
Welcome to the bold and energetic Year of the Fire Horse! šš„ Celebrate with a twist on tradition: our Melt-in-the-Mouth Peanut Lunar New Year Cookies. Made using rice flour and elevated with MyBlueTeaās aromatic Satay Marinade Powder and fragrant Pandan Powder, these cookies are an irresistible treat. Peanuts are optional, but highly recommended for that classic festive yum! A beloved favourite during Chinese New Yearāand delicious all year round.
From Lyn Lim in New Zealand, brand ambassador
"One of the traditions surrounding the Chinese New Year is the practice of matching ingredients that are homonyms of auspicious words. Peanuts fall into this "happy" category with the Cantonese "fah sung" rhyming with long life and growing prosperity. Hence, they often appear in all kinds of dishes prepared for the New Year celebrations. I also happen to like peanuts so I have absolutely no objections to this tradition. In fact, these Chinese Peanut Cookies are something we look forward to every Chinese New Year. They are the best and now with new flavours ie Pandan and Satay Marinade.......... Yes, the best!
With this, I hope these unique biscuits add a special, homemade touch to your festive tray. Thank you for baking along, and from my kitchen to yoursāmay your Lunar New Year be filled with warmth, laughter, and delicious new beginnings. ę°å¹“åæ«ä¹!every batch of these spiced peanut cookies, we stir in wishes for prosperity, unity, and sweetness in the coming year.
Satay Marinade Peanut Cookie (peanut is optional)
Ingredients
*3 cup roasted and salted peanuts, finely grinded in food processor (OR nuts of your choice ie almond, pine nuts event sesame seeds)
*3 Ā¼ cup plain/standard flour (add more if and when need be)
*350g butter or margarine, melted
*1 cup soft brown sugar
*Ā½ teaspoon salt
*1 egg, beaten
*3 tablespoon @my.blue.tea Pandan powder
*2 tablespoon @my.blue.tea Satay Marinade powder
Satay Marinade Peanut Cookie (peanut is optional)
Instructions
(1) In a large mixing bowl, combine grinded peanut, flour, sugar, salt and mix well. Slowly pour melted butter/margarine into the dry ingredients and mix then add in beaten egg to mix through until a dough is form.
(2) Divide dough into 3 even parts. Add 1 part with Pandan and mix thoroughly then 1 part with Satay Marinade and mix thoroughly. 1 part remain original.
(3) Roll into your desired size balls (make sure all are even size for even baking) and place on a baking tray lined with baking paper. Repeat until all dough is used up.
(4) To make the indentation on the cookies, you can simply use the tip of a balloon whisk or use a small mooncake mould which is what I did and is easy yet quick plus gives it a beautiful finish and shape.
(5) Brush the top of the cookies with egg yolk or milk before baking.
(6) Preheat oven to 170 Celcius for at least 30 minutes before use, bake for 20 - 25 minutes or until golden brown.
(7) Cool completely before storing in a tightly sealed container.
All the festive food you can make using our Superfood Powders and Super Spice blends.
(1) Satay Marinade with Peanut Cookie
(3) Pandan Sticky Rice (an important food to serve during Lunar New Year)
As you share these fragrant, golden biscuits, may they bring not just smiles, but a taste of good fortune and togetherness in the Year of the Fire Horse. Gong Xi Fa Caiāmay your new year be as rich, sweet, and wonderfully unique as these cookies. š§§š
About Lynn - Me Myself and Lynn :
"Apa khabar tuan tuan dan puan puan š, I'm the Durian that met the Kiwi then married a half Yorkshire Pudding and half Tiramisu š„°. My passion or perhaps these days more like obsession for cooking and baking started when I was barely tall enough to stand in front of the sink to do dishes š but that didn't stop me from a thing called 'stool' to add those extra inches needed to give me the height to make the cut š.
My passion became therapy and intensify during my Uni years as a form of de - stress and pain management to regulate my breathing then from there it became an opportunity for a little pocket money making as a dirt poor Uni student especially with my baking which proves popular amongst friends of different ages and background.......then work life happens after graduating that occupied almost all of my time but I learnt to steal time here and there to continue with my passion which gradually in the last 3 or 4 years is and has turned into Food Art Projects with my Yorkshire Pudding/Tiramisu being my Guinea Pig or should I say Lab Mouse with all my creations straight out of my head which really rings my bell and tick all the boxes ā¤ and my Yorkshire Pudding/Tiramisu is ever so supportive of my creations and passion. I'm the kinda self taught/amateur Baker that bakes by feel and can never quite conform to recipes......trust me I've tried, I really have but just keep finding myself completely dissected the recipe then abandoning it altogether š. Needless to say.....recipes and I can and will never be BFF ever! All my creations are through trials and with that; long story short, I would love to be able to collaborate with others and turn my cooking and baking passion/obsession into something tangible š."
by: Lynn Sebastian
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