I am very happy with the outcome. Peanut Cookies baked very well using Happycall Pan because the top does not cracked, unlike conventional oven. The egg wash turn out very well too!
Below is my adaption of the original recipe. I had lessen the sugar and add on Peanut as topping :)
- 100g pure peanut powder (no sugar)
- 100g plain flour
- 70g icing sugar
- 100ml peanut oil (or Knife Brand cooking oil)
- Egg yolk for glazing
- Salted or unsalted roasted peanut
1. Mix the peanut powder, flour and icing sugar till well combined
2. Add in peanut oil gradually and knead the mixture into a dough.
3. Cut baking paper into small sizes around 20 cm by 15 cm, so it would fit nicely into the HappyCall Pan (HCP) (you may need around 3 to 4 pieces)
4. Mould them into ball and slightly flatten it on a piece baking paper.
5. Add half a piece of roasted peanut on top of each cookie. Glaze the cookies well. (The egg yolk glazing is important to hold the cookies together so it will not "Shattered", so be very generous with the glaze.)
6. Place a doubled layered (folded) baking paper into the HCP (this will add as a base and prevent cookies from being burnt).
7. Preheat HCP for 3-4 minutes, then transfer the small piece of baking paper with cookies on top carefully into the HCP. Place this on top of the doubled layered baking paper.
8. Bake for 8-10 mins for the first batch and 5-8 mins for subsequent batches.
9. While baking, using a pair of chopstick, gently lift up the cookies to check the colour of the bottom (of the cookies), if it is brown and cookies appeared to be firmed. It is done. Lift up the small piece of baking paper with cookies on top carefully, leaving the doubled layered baking paper in the HCP. Repeat step 7 for the rest of the batches.
10. Cool the cookies well and keep in air tight containers.