(A) Sifted and mix well.
g Plain flour
g Icing sugar
Pinch of salt
g Peanut butter (I used Skipper's Crunchy Peanut Butter)
ml Peanut Oil - Preferable, as it gives better aroma (I used Olive oil instead, just don't want to spend a bottle just for 40ml)
1. Preheat oven at 160°C for. Line a baking tray with grease-proof paper and spray a thin layer of oil to prevent it sticks the bottom. 2. In a mixing bowl, combine flour mixture (A) and peanut butter (B), mix and rub evenly together by hand. It will become a dry and crumbly dough. 3. Depending the brand of peanut butter used, it could contains more oil than others, so add in oil bit by bit, start with 25ml, then 5ml each time until incorporated. At this time, a smooth dough will be formed easily and the mixture will sticky everything together. 4. Use hands to shape approximately 7g of dough into a small ball. 5. Bake at 160°C for 30 minutes until golden brown. It is normal that the little ball have cracks. Let it cool on the wire rack for 20 minutes. Then store them in an air-tight container.