M21 Traditional Peanut cake

Put the fried peanuts into a tightly sealed bag and crush with a rolling pin into small particles.

Soften 90g of unsalted butter with 70g of icing sugar at room temperature and beat with a whisk until fluffy and white in colour.

Add 2 egg yolks in 2 batches, make sure the egg yolks are fully integrated with the butter, then add the 2nd one until it is all mixed well.

Add 130g sieved low gluten flour and 1g salt, mix well and form a dough.

 Pour in 100g of chopped cooked peanuts and continue to mix well.

Divide the dough into 15g each, roll into small balls with your hands, press down gently, place on a pre-lined baking tray and brush with egg yolk mixture.

Garnish with a few cooked black sesame seeds and bake in a preheated 175 degree oven for 10 minutes.