Gently breaking apart these delicate cookies with your tongue, then letting them dissolve in your mouth is one of the ways we can think of to enjoy these sweet, savoury and undeniably nutty cookies – the perfect accompaniment to pop in your mouth between conversations with beloved family and friends this Lunar New Year.
- 125 g butter, softened
- ¼ cup (70 g) crunchy peanut butter
- ½ cup (100 g) firmly packed brown sugar
- 1 egg
- 1½ cups (225 g) plain flour
- ½ tps bicarbonate of soda
- ¾ cup (100 g) roasted unsalted peanuts
- ½ cup (110 g) caster sugar
- 2 tbsps water
StepsHide all images
Preheat oven to 160 C (140 C fan-forced). Grease oven trays; line with baking paper.
Make peanut brittle. Place nuts on baking-paper-lined oven tray. Stir sugar and the water in small frying pan over heat, without boiling, until sugar is dissolved. Bring to the boil, boil, uncovered, without stirring, until golden brown. Pour mixture over nuts, leave until set. Crush coarsely in food processor.
Beat butter, peanut butter, sugar and egg in small bowl with electric mixer until combined. Stir in sifted dry ingredients and crushed peanut brittle.
Roll heaped teaspoons of mixture into balls with floured hands. Place about 5 cm apart on oven trays, flatten slightly with hand.
Bake cookies about 12 mins, cool on trays.