Kueh Makmur

This is my first attempt at making Kueh Makmur. It was a fun but tiring experience due to the soft dough which was difficult to handle even after putting into the fridge. However, the end result is a melt-in-mouth texture which is delicious! Seems like all Chinese New Year cookies are difficult and time-consuming to make!

(Recipe adapted form Yochana's Cake Delights)
Dough Ingredients:

• 250g Butter
• 100g Ghee
• 50g Sugar
• 1 Egg
• 450g Plain Flour
• 1/4 tsp Baking Powder
• 1/2 tsp Salt

Filling Ingredients:

• 300g Roasted Groundnuts (Blend coarsely)
• 120g Castor Sugar
• 4-5 tbsp Creamy Peanut Butter (Original recipe called for 3 tbsp)

Method:

1. Cream butter, ghee and sugar till creamy. Add in egg
2. Add in flour, baking powder and salt and mix till a dough is formed. Rest in fridge for 30min (Although I've put it in for nearly 40min and still get a soft and difficult to handle dough)
3. Using a teaspoon size measuring spoon, scoop a tsp of dough and put a small ball of peanut filling into the flattened dough. Roll it into a oval shape and use a pincher to create leaf-like design
4. Bake in preheated oven at 150C for 20min
5. Remove and cool a little before sprinkling some Snow Powder on the cookies