Peanut Cookies

Peanut Cookies are a very quick and easy way of turning half a bag of peanuts into something delicious, instead of just a boring cocktail snack.   This is an adaptation of an old Good Housekeeping recipe, and I was aiming more for a biscuit texture than a soft cookie.  The orange rind gives a delicious twist to the cookies, plus the use of salted peanuts.  Cookies are always better fresh, and you can keep the uncooked mix in the fridge for a day or so.   I haven't tried freezing it, there wasn't any left!

Peanut Cookies

Peanut Cookies

4oz/110g peanuts, salted or plain, plus extra for the top

(or 2oz/crunchy peanut butter and 2oz peanuts plus extra)

2oz/50g caster sugar

3 tbsp soft brown sugar

2oz/50g butter (or spread, for dairy-free)

the rind of half an orange

1 egg, beaten

4oz/110g self-raising flour

Preheat oven to 180 deg C, and line one or two baking trays with non-stick baking parchment.   This makes about 24

In a small food processor/mini chopper, blitz 2oz/50g of the peanuts until they form peanut butter (or use peanut butter).   Add the butter, sugar and orange rind, and continue until light and fluffy, then beat in the egg and sift the flour over the mixture, before folding it in using a metal spoon.   Mix in 2oz peanuts, chopped roughly (you can add them earlier but don’t blitz them to smithereens).

Put the mixture in heaped teaspoonfuls onto the baking sheet, allowing space for them to spread, pressing loose peanut halves into the tops.  Brush with milk (omit for dairy-free).     Bake for about 10-15 minutes until golden brown.    Cool on a wire rack. 

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