Mazola Peanut Cookies

Mazola Peanut Cookies

By The Weekly  ,

July 28, 2016

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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!

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 8 Cookies


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

Egg Wash

1 egg

1 tbsp evaporated milk


1Preheat oven to 160 C. Line baking tray with greaseproof paper.

2Combine flour, baking soda, salt, icing sugar and peanuts in a bowl.

3Add in 1/3 of oil at a time until mixture is moist enough to roll into a ball.

4Flatten it slightly and place onto baking tray leaving space between cookies.

5To make the egg wash, combine egg and milk.

6Egg wash cookies and top with chopped peanuts. Add a spoonful of oil if dough is too dry.

7Bake 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.

8Store 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

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