The peanuts in these cookies provide the textural element of crunch every great cookie needs. A fast and easy snack to whip up for the family to enjoy!
- 300 g self-raising flour, sifted
- 1½ tsps baking soda
- ½ tsp fine salt
- 110 g icing sugar, sifted
- 200 g toasted ground peanuts (store bought)
- 130 ml corn or sunflower oil plus extra
- 1 egg
- 1 tbsp evaporated milk
StepsHide all images
Preheat oven to 160 C. Line baking tray with greaseproof paper.
Combine flour, baking soda, salt, icing sugar and peanuts in a bowl.
Add in 1/3 of oil at a time until mixture is moist enough to roll into a ball.
Flatten it slightly and place onto baking tray leaving space between cookies.
To make the egg wash, combine egg and milk.
Egg wash cookies and top with chopped peanuts. Add a spoonful of oil if dough is too dry.
Bake for 20 mins or until light golden in colour. Allow cookies to stand in tray for 20 mins before removing to cool on wire rack.
Store cooled cookies in airtight containers.
TIP: Ground toasted peanuts and chopped toasted peanuts are available in cake ingredients shops.
Text: Sa’idah Sheikh Jaffar / Photo: Chris Leong / Styling and recipe: Cindy Khoo