- 300g shelled and unsalted peanuts
- 200g caster sugar
- 250g plain flour
- 180-200ml peanut oil (or any flavourless oil like canola) – you’ll only need enough to bind the mixture
- 1 tsp salt
- 1 egg beaten or 1 egg white, lightly beaten until slightly frothy
- Preheat the oven at 200°C and line some baking trays with baking paper or silicone mats.
- In a frying pan over medium heat, roast the peanuts until fragrant (be careful not to burn!). Grind them in a food processor until finely grounded. Alternative you can roast peanuts in the oven for about 10 minutes on 170°C.
- Tip the grounded mixture into a large bowl and break any lumps with a wooden spoon. Sift in the flour, sugar and salt into the peanuts and mix to combine.
- Pour in about 100ml of the oil into the bowl and use your hands or wooden spoon to knead the mixture together.
- Pour in the remainder of the oil little by little, while still kneading the mixture until the sugar has melted and has just come together as a dough without it sticking to the bowl or your hands. Dough is ready when it doesn’t break or crumble when you roll a bit of the mixture into a ball in your palms.
- Roll tablespoons of the mixture into balls and place them on the baking sheets (I made them slightly bigger and got exactly 40 cookies out of this recipe).
- You can either:
- Stud each cookie with half a peanut to decorate
- Or use a round piping tip to score decorative circles on top of each cookie (the original recipe used empty pen cases for this!). For me, I used a star piping tip for a slightly prettier indentation.
- Brush each cookie with the beaten egg/egg white and bake in the oven for 15-17 mins or until golden brown.
- Transfer to a wire rack to cool and store in airtight containers. Will last for about a week before it starts to go a bit stale.