春的脚步逼近了， 再忙也得抽空守在烤箱旁， 积极的变出几款的年饼。一小份量的花生碎粒， 非常不抢眼的隐藏在冰箱的角落里，量一量那重量， 只剩余了仅仅的100克。
此刻虽然夜已深了， 却依然动手做了这款简单的古早味花生饼， 再来就是奔向烘焙店购买花生粉去了。 朋友， 谢谢你所分享的古早味花生饼哦！
【花生饼,食谱参考于Esther 于 Copycake Kitchen】
材料：
100克普通面粉
50克糖粉， 过筛
100克花生粉
50克花生油
10克奶油（温室融化）
做法：
1. 将面粉和糖粉搅拌均匀， 再加入花生粉拌匀。
2. 加入融化奶油混合均匀。
3. 倒入花生油， 搅拌成成光滑的面团。
4.把面团分成每粒大约9-10克的小圆球， 取一笔盖轻轻的压出小圆形, 抹上蛋黄液。
5.送入预热烤箱里以160度烘烤17分钟即可。
【Peanut Cookies，Receipt：Copycake Kitchen】
Ingredients：
100g plain flour
50g icing sugar, sifted
100g ground peanut
50g peanut oil
10g unsalted butter（room temperature）
Method：
1. Combine flour and icing sugar, add in ground peanut, mix well.
2. Add in butter and mix well.
3. Add in peanut oil and knead to form a dough.
4. Pinch off some dough about 9g and shape into a ball, use pen cover slightly press at the centre to make a circle.
5. Brush them with egg yolk, and bake in preheated oven at 160C for about 17 minutes.
I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 。
And this post also linked to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders .
i am also linking this to Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe