Skip to main content
logo
Food Advertising by

Sesame Peanut Butter Cookies CNY 2015 ~ 芝麻花生曲奇



These Sesame Peanut Butter cookies are not only fragrant and crispy but they do store well for some time in an air-tight container.  Perhaps you may consider adding this recipe to your CNY cookie list as well.



Recipe for Sesame Peanut Butter Cookies芝麻花生曲

Ingredients

  • 4 oz butter
  • 2.1/2 oz brown sugar
  • 2.1/2 oz caster sugar
  • 4 oz creamy or chunky peanut butter
  • 1 egg
  • 5 oz plain flour
  • 1/2 tsp baking powder
  • 3/4 tsp bicarbonate of soda
  • a pinch of salt
  • 2 tsp black sesame seeds, lightly toasted
  • 1 tsp vanilla
Method
  1. Sift flour with baking powder, bicarbonate of soda and salt.  Set aside.
  2. Cream butter with the brown and caster sugar till creamy.  Add in the peanut butter, followed by the egg and vanilla.
  3. Fold in the sifted flour and black sesame seeds, mix till just combined.
  4. Cover with cling wrap and let rest in the fridge for 2  hours.
  5. Roll out into 1.1/4 inch balls and place on a parchment lined baking sheet, about 1.1/2 inches apart.
  6. Bake in a preheated oven @ 180 deg.C for about 10 to 12 mins.  Let cool for a while before removing them onto a wire rack to cool completely.  Store in an airtight cookie jar.
  7. Yield :  55 cookies





I'm linking this post to Best Recipes for Everyone Jan. & Feb.2015 Event:  Theme
My Homemade Cookies by Fion of  XuanHom's Mom and co-hosted by
Victoria of  Baking Into The Ether

and to

'My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)' hosted by
Miss B of  Everybody Eats Well in Flanders and co-hosted by
Charmaine of  Mimi Bakery House


Comments

  1. Can't resist peanut butter cookies at all...they look great!

    ReplyDelete
    Replies
    1. Thank you, Angie. They were indeed very fragrant.

      Delete
  2. my worth.. i hv to hand it all to you. you are really good with cookies! i love how your cookie bakes up thick and round. very beautiful

    thanks for linking up to Best Recipes

    ReplyDelete
  3. Morning Cheah, Your peanut butter cookies look so yummy! Can I have some for my breakfast?

    ReplyDelete
  4. They really look great and not just for CNY :)

    ReplyDelete
  5. Sesame+peanut butter,really yummy!
    Thanks for sharing with Best recipes :)

    ReplyDelete
  6. Hi Soke Hah, another good version of peanut cookies which I would love to try. So many kinds of cookies to bake, can't make all in one go....hahaha!. I'm almost finish with baking cookies soon. Will add this to my list to do first.

    ReplyDelete
    Replies
    1. You're almost done with baking cookies? I've got more to go :(

      Delete
  7. wow, you already starting your cny cookies baking! i hv not thought of baking any yet :))

    ReplyDelete
  8. Yum-yum...this is lovely and yes, I think I may just try this for Chinese New Year ..only because it has peanut butter! ;)

    ReplyDelete
  9. Hi Cheah, these sesame peanut butter cookies looked so tempting. My kids love peanut butter. Will bookmarked this. Thanks for sharing ^-^!

    ReplyDelete
  10. Peanut cookies are one of my favourites, I can imagine they would be even more fragrant when you add sesame to it. I always have to control myself when I see such cookies :)

    ReplyDelete
  11. These cookies are so Yummy, and especially fragrant with sesame added!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …