Coconut-Peanut Crisps

Ingredients:

1 cup plain flour
1 1/2 cups cornstarch
1/3 tsp baking powder
3/4 cup dessicated coconut
1/4 cup roasted peanut powder
1 egg
1 cup castor sugar
100 g butter

Garnish:

1 egg yolk, beat lightly
chopped raisin
dessicated coconut

Method:

Line a large baking tray with parchment paper; set aside.

Preheat oven to 180 °C.

In a bowl, combine together flours, baking powder, dessicated coconut and peanut powder; set aside.

In a large bowl, whisk egg and sugar till pale, thick and glossy.

Gradually, fold-in the flours mixture into the egg mixture (it will be like breadcrumb).

Add-in butter, knead till forms smooth dough, cover dough in a container.

Take out enough dough and place between two plastic paper, roll out to about 1/2 cm thick.

Cut the dough with cookies cutter into the desired shapes and line on the prepared baking tray.

Brush surface with egg yolk, press-in a piece of chopped raisin and sprinkles with dessicated coconut (repeat steps till dough is finished or refrigerates the dough for a break).

Bake in the preheated oven for 12 minutes or until golden color.

Remove from oven and let cool completely on wire rack before storing.

Yields 152 cookies.