1. Lay out 2 baking sheets with greased baking paper.
2. Preheat the oven at 200C and roast peanuts for 8-10 minutes. Let the peanuts cool slightly. Rub them with your hands to remove the skin.
3. Grind the roasted peanuts till fine and put them in a large mixing bowl. The oil from theground peanut will make them stick into lumps, use fingers to break them apart.
4. Sift the flour, salt and oligosaccharide into the peanut mixture and mix them together until well combined.
5. Drizzle half of the oil into the mixture, use hand and knead the mixture together.
6. Pour the rest of the oil while still kneading the mixture until and you can roll the mixture up into a ball without sticking to the bowl or your fingers. Then test it with a small lump of the mixture and roll into a ball between your palms. If it doesn’t crumble, then your mixture is ready. If not, add just bit more oil until you can roll them into a ball.
7. Scoop a tablespoon of the mixture into your palm, and roll them into small balls. Place them on the baking sheets.
8. Put a little quartered peanut on top of each ball, and then glaze it with the egg white.
9. Put in the oven for 17 mins or until golden brown.
Notes: Once cool down on the rack; put them in an air-tight seal container. Alternatively, you can store in any container with a screw top lid, and then seal it with sticky tape for that authentic homemade cookies look.