240 g ground peanuts
100 g rice flour
50 g plain flour
60 g caster sugar
40 g icing sugar
1 tsp salt
160 ml vegetable oil
50 to 60 pieces peanuts (roasted and separated in halves)
1 egg yolk (for egg wash)
Use a mini ice-cream scoop or a tablespoon to portion the dough equally. To pack, keep cookies in air-tight containers to maintain their freshness.