Peanut Cookies

2 cups peanuts 2 cups plain flour 1 cup icing sugar (alternatively, use castor sugar) 1 cup corn oil (alternatively, use lard or butter) pinch of salt 1 egg, beaten

1. Dry fry the peanuts in a wide non-stick pan (over medium heat), until they start to become fragrant and lightly browned. Take care to make sure you do not burn the peanuts. 2. Pulse the peanuts in a food processor, until it becomes a fine powder. 3. Heat the oven to 180C. 4. Place the ground peanuts, flour, sugar and salt in a bowl of a stand mixer*, and mix until well combined. 5. With the stand mixer on (medium speed), slowly trickle the corn oil into the bowl containing the peanut/flour/sugar mixture. Mix until it forms a cohesive dough. You may need more or less oil depending on the weather/humidity. A good guide is to try forming a ball from the dough it should not crumble. 6. Form the dough into 2cm balls, and place on a baking tray lined with parchment paper. Press down lightly with a chopstick (alternatively, use a straw or a clean pen cover), this forms the typical indentation you see in the cookie. 7. Glaze lightly with the beaten egg. 8. Bake for 15-20 minutes, until they turn a lovely shade of golden brown.