75g Light muscovado sugar, plus more for dipping later
100g unsalted butter
50g vegetable shortening
1 large egg
1tsp vanilla extract
175g self raising flour
125g salted peanuts
Preheat to 190c
In a large bowl, mix together the sugar, butter, shortening, egg, and vanilla. Just beat it all together to combine it well. You can use an electric mixer. Stir in the flour and then the peanuts.
Drop the dough in rounded tsp about 5cm apart onto lined baking sheets. Oil the bottom of a glass, or brush with melted butter, and dip it into some more light muscovado sugar and press gently on the biscuits to flatten them.
Bake for 8 – 10 minutes, then remove to a wire rack to cool.
Makes about 30.
The other day I had an overwhelming urge for some cookies, and rather then run out and buy some, I looked in a Nigella Lawson book. These won because they looked fast and easy and because I love peanuts.
They were exactly what they said they would be. They were fast, and they were easy, and they were impossible to stop eating. Maybe it’s the salty-ness of the peanuts, but it cuts the sweetness so that (unfortunately), even if you eat tons of them you don’t get that awful sugar overdose feeling.
These are the kind of cookie that you can really just throw together from stuff that you probably have around, with minimal effort and time. My husband and I were commenting that it probably would have taken longer to get out to the store and back. I will definitely be making these again.
1 comment:
Fabulous - I grew up in Australia and these were my Dad's favourite biscuits, when I was a kid....I have been looking for a recipe close to my nostalgic memories...really enjoyed them!
Post a Comment