A supremely peanutty, seven-ingredient introduction into the world of superstar baker Raymond Tan.

“This is an iconic Chinese New Year cookie, with a salty-sweet flavour that people in both Australia and Malaysia tend to enjoy, says Raymond Tan. “It’s also a very forgiving recipe, so I recommend everyone give it a go – especially kids and first-time bakers. I recommend using white miso, but if you like the funk of stronger miso, play around with red.

“The signature indent in the top of these cookies is typically made with an abacus bead because in Chinese culture peanuts represent growth and prosperity. But I use the tip of a piping nozzle covered in plastic wrap. If you can’t find unsalted peanuts, then halve the amount of miso to keep the salt in check. When you’re grinding the peanuts, make sure they’re completely cool or you’ll risk making peanut butter. Don’t panic if it does happen – I’ve done it before and still made these – you’ll just end up with a different texture.”

Ingredients
Makes 35-40

  • 100 g (⅔ cup) skinless unsalted peanuts
  • 45 g (1¾ oz) pure icing (confectioners’) sugar, sifted
  • 15 g (½ oz) raw sugar
  • 165 g (5¾ oz) plain (all-purpose) flour, plus extra as needed
  • 20 g (¾ oz) white (shiro) miso paste
  • 90 g (3¼ oz) peanut or other neutral oil
  • 1 egg yolk, beaten with a dash of milk, for eggwash

Method

  1. Preheat the oven to 165°C (325°F). Spread the peanuts evenly on a baking tray and roast, checking them frequently (they burn quickly), until golden, about 8–10 minutes. Cool, then grind them in a food processor or with a mortar and pestle, or bash them in a zip-lock bag, until fine.
  2. Increase the oven to 180°C (350°F) and line two baking trays with baking paper. Add the icing sugar, raw sugar, flour and miso to a bowl, add the ground peanuts and combine with a wooden spoon or by hand.
  3. Gradually pour in the peanut oil (you may not need it all), while mixing, until everything just comes together; the dough should still be a bit crumbly, but hold its shape if rolled. If the dough is too oily, add a pinch of extra flour.
  4. Shape the dough into small balls – about 10 g (¹⁄³ oz) each or the size of a large grape – and place them on trays, leaving 3 cm (1¼ inches) between them.
  5. Brush each cookie with eggwash, then with the tip of a small piping nozzle covered in plastic wrap, or a boba straw, make a round indent in the centre of each cookie.
  6. Bake until golden, about 12–15 minutes. Remove from the oven and leave on the baking trays to cool. Miso peanut cookies will keep in an airtight container at room temperature for 3–4 weeks.

Images and text from You’re Welcome! by Raymond Tan with Audrey Payne, photography by Louise Hagger. Murdoch Books, RRP $49.99. Available in stores nationally including at great independent retailers such as Readings, and Hill of Content.