Ingredients
- Topping:
- 2 1/2 cup peanuts
- 1 cup superfine sugar
- 1 1/2 cups superfine organic molasses
- 3 cups flour
- 120 ml peanut oil (or any cooking oil)
- 2 tbsp butter
- 1 tsp salt
- 1 egg, whisked
Preparation
Step 1
Place the raw peanuts on a tray and roast in the oven for about 20 minutes at 250C. Remember to check on the peanuts after 10 minutes and stir it around before you continue roasting it till it is a gorgeous brown. Remove the skins, place the skinned peanuts inside a blender / food processor and grind it till fine.
In a mixing bowl, get your flour, salt and sugar ready,
add in the grinded peanut, using your hand, rub it all together until you get a crumbly, well mixed dry dough.
Add the butter and the oil. First, add in the butter and rub it in. Then, you gradually add in the butter while kneading the mixture to form a dough. Gradually pour in the oil as you knead the dough until you get a smooth dough.
Remember not to pour all of the oil at once or else you’d end up with a soft dough if there is too much oil.
Then should be able to form tiny balls with the dough.
Brush the dough balls with egg
Finally, bake these cookies in the preheated oven at 200C for about 15 minutes.
The final flavour is a rich peanuty taste with just the crunch of the peanuts. Adding the butter is to add some additional flavour to it and let me tell you, it tastes great! Also you can use only molasses (to replace the white sugar) and it will turn out just as good too.