500g cake/superfine flour, sifted
350g peanuts, shelled and skinned
250g ghee (unsalted), melted and cooled
1-1½ tsp of salt
Icing sugar (sifted) for coating
Fry sifted flour over slow fire until it is dry, light and leaves the sides of pan/wok.
Fry peanuts over slow fire until fragrant. Grind while the peanuts are still warm.
Combine fried flour, ground peanuts and salt in a mixing bowl. Blend well.
Add eggs and melted ghee to the dry ingredients.
Beat with the paddle attachment of your mixer at low speed to mix. Stop mixing as soon as a dough is formed.
Form dough into balls of preferred size. Place balls on grease proof paper. Bake in preheated oven at 180 degrees Celsius for 10-15 minutes.
Cool cookies on the baking tray for 15-20 minutes. Coat cookies with sifted icing. Store cookies in an airtight container.