1Preheat oven to 160 C. Line baking tray with greaseproof paper.
2Combine flour, baking soda, salt, icing sugar and peanuts in a bowl.
3Add in 1/3 of oil at a time until mixture is moist enough to roll into a ball.
4Flatten it slightly and place onto baking tray leaving space between cookies.
5To make the egg wash, combine egg and milk.
6Egg wash cookies and top with chopped peanuts. Add a spoonful of oil if dough is too dry.
7Bake for 20 mins or until light golden in colour. Allow cookies to stand in tray for 20 mins before removing to cool on wire rack.
8Store cooled cookies in airtight containers.
TIP: Ground toasted peanuts and chopped toasted peanuts are available in cake ingredients shops.
Text: Sa’idah Sheikh Jaffar / Photo: Chris Leong / Styling and recipe: Cindy Khoo