How to make Crunchy Peanut Cookies -
Crunchy cookies with the flavour of peanuts in it.
This recipe is from the book Cakes and Bakes.
Main Ingredients : Peanuts crushed, Peanut butter (पीनट बटर)
Cuisine : American
Course : Desserts
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You can also find more Desserts recipes like Mixed Fruit Gateaux Malva Pudding - SK Khazana Deluxe Tawa Mithai Chaat Kesari Bhaat
Crunchy Peanut Cookies Recipe Card
The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world. They brought with them their local ingredients as well as cooking styles with them. Yet amidst all these varieties Chinese and Italian cuisines dominate.
During the 18th and 19th centuries, the Americans developed a number of new foods. What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.
Prep Time : 41-50 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Crunchy Peanut Cookies Recipe
Peanuts crushed 1/2 cup
Peanut butter 2 tablespoons
Refined flour (maida) 3/4 cup + 1 tablespoon
Soda bicarbonate 1/4 teaspoon
Cinnamon powder 1/2 teaspoon
Castor sugar (caster sugar) 3/4 cup + 1 tablespoon
Rolled oats 1/2 cup
Desiccated coconut 1/4 cup + 1 tablespoon
Lemon rind grated 1 teaspoon
Golden syrup/honey 1 tablespoon
Method
Step 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.
Step 2
Knead gently on a lightly floured surface until smooth. Wrap in a plastic sheet and refrigerate for about thirty minutes.
Step 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.
Step 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
Calories : 1982 Kcal
Carbohydrates : 49.8 gm
Protein : 254.9 gm
Fat : 84.7 gm
Other : Fiber- 16.5gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
