Crunchy Peanut Cookies

Ingredients list for Crunchy Peanut Cookies

• 1/2 cup Peanuts crushed
• 2 tablespoons Peanut butter
• 3/4 cup + 1 tablespoon Refined flour (maida)
• 1/4 teaspoon Soda bicarbonate
• 1/2 teaspoon Cinnamon powder
• 3/4 cup + 1 tablespoon Castor sugar (caster sugar)
• 1/2 cup Rolled oats
• 1/4 cup + 1 tablespoon Desiccated coconut
• 1 teaspoon Lemon rind grated
• 1 tablespoon Golden syrup/honey

Method

1. Preheat oven to 180°C/350°F/Gas Mark 4. Grease a baking tray. Sieve together flour, soda bicarbonate and cinnamon powder into a bowl. Add sugar, oats, desiccated coconut and lemon rind and mix. Add peanut butter, crushed peanuts, golden syrup and enough water (around two tablespoons) to mix into a soft dough.
2. Knead gently on a lightly floured surface until smooth. Wrap in a plastic sheet and refrigerate for about thirty minutes.
3. Divide the dough into half, roll each half between sheets of greaseproof paper to a five-millimetre (say half centimetre) thickness. Using a six-centimetre round cookie cutter cut into rounds. Place them on the greased baking tray with enough space between each.
4. Bake in the preheated oven for about fifteen minutes or until lightly browned. Remove from the oven and place them on wire racks to cool completely before storing them in an airtight tin.

Nutrition Info