🍲 Kuih Makmur (Malaysian Peanut Cookies)

Name: Kuih Makmur (Malaysian Peanut Cookies)
Ingredients: 125 g all-purpose flour, sifted; 60 g ghee or unsalted butter; 2 oz fried or toasted peanuts, coarsely ground; 60 g powdered sugar

Malaysian · 4 ingredients · 8 steps

10–20 pieces

Cook for servings as written The source's own quantities, rounded to the nearest mark on a cup or a spoon. A line carrying a second number of its own — a weight in another unit, a count of pieces — is left as written.

Ingredients

125 g all-purpose flour, sifted
60 g ghee or unsalted butter
2 oz fried or toasted peanuts, coarsely ground
60 g powdered sugar

Method

Preheat the oven to 180°C. Grease or line a baking sheet.
Knead together the flour and ghee until you get a rough dough.
Divide the dough into balls about 2 inches in diameter.
Flatten one of the balls in the palm of your hand, making a little divot in the center.
Spoon about 1–2 tsp peanuts into the center of the dough. Pinch the edges of the dough together to enclose the peanuts, and gently reshape into a ball.
Place the filled cookies on the baking sheet. Bake 15–20 minutes until dried and a very light golden brown.
Carefully remove the hot cookies from the tray, and roll in powdered sugar.
Let cool and serve.

Where this came from. Adapted from Kuih Makmur (Malaysian Peanut Cookies) in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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