Peanut Cookie Crumbles
They're sweet and salty. Melt in the mouth crumbly. And one just won't be enough! Fortunately, this recipe makes about 40 – so there will be plenty to go around. This recipe is gluten free and egg free (It’s obviously not nut free….though in fact they’re also delicious baked plain without the crunchy coating!)
Great on their own with a cuppa - or as part of a dessert (I had some with ice-cream this week!)
Makes: 30-40 depending on how big you make them
Takes: 30 minutes to make and shape, then 20 minutes to bake.
Storage: Best eaten fresh, but the mixture will keep uncooked for 3 days in the fridge, and the cooked biscuits will be fine in an airtight box for 3 days, but start to get softer the longer you keep them.
- 225 g salted butter, very soft
- 1 tsp vanilla extract
- 100 grams icing sugar
- 100 grams corn flour
- 200 grams gluten free self raising flour
For the cookie coating
- ½ teaspoon salt (or ¼ if you don’t want them so salty)
- 1 tablespoon granulated sugar
- 200 grams salted peanuts
- Beat butter and vanilla with an electric whisk or in a food processor until lighter in texture and colour.
- Add the icing sugar and beat well.
- Add the cornflour and beat well.
- Finally add the self raising flour and beat well until you have a thick, smooth paste.
- In a food processor pulse the peanuts, salt and sugar until the nuts are very finely chopped. Tip them into a shallow bowl.
- Use 2 teaspoons to take teaspoonfuls of the mixture. Drop it into the peanut coating, and use the 2 spoons to roll it around to coat it, and then place each spoonful onto a tray lined with baking paper, spaced apart because they will spread a little bit. You will probably need 2 or 3 trays.
- Bake at 160 degrees C for 20-22 minutes until they are just starting to brown. Cool on the tray before removing to a serving plate (they’ll crumble if moved when hot!).