Dry fry the 200g of peanuts in a wok over low heat, stirring continously, until fragrant. This will take about 5-10mins. Let peanuts cool completely, rub off skin and grind them into a powder. I used a food processor to do this but I think a coffee grinder or blender would work as well. I also added the salt into the grinder so that it gets evenly distributed into the ground peanut mixture.

In a large bowl, mix the flour, baking powder and icing sugar. Add in the ground peanut and salt mixture, and the caosrsely chopped peanuts and mix well.

Add in oil and mix with your hands until a pliable dough forms. You may need to add a little more oil to get the dough to come together into a ball.

Pinch off little bits of dough and roll into balls. If you desire a uniform button shape like in the picture above, use a small bottle-cap, line the hollow bit with cling wrap, and press the dough into the cling-wrapped cavity. Lift the cling-wrap to release the dough and place onto a baking tray.