Going Nuts

(My project to document my observation of past bakes)

In addition to chocolate chip cookies, I also baked peanut cookies as gifts. I was inspired to bake a cookie that I think my dad will like – at least he likes peanuts… The recipe was obtained from Karlskrona who posted on the Imperial Kitchen (thanks, Karlskrona!). The recipe was certainly quite simple, really a 1-bowl cookie. It certainly didn’t take long to churn out the following:

Here’s a close-up….

Looks pretty, but hubby and dad thought that there could be more peanut flavour for the initial attempt. Also, the cookie was too crunchy for my liking – I like this type of cookie to be melt-in-the-mouth.

For the second attempt, peanuts were roasted (thanks, hubby!), peanut butter was added, balls were smaller and cooking time reduced. The results: more peanutty flavour and a melt-in-the mouth texture. However, I think I did a lousy job in glazing the cookies… Somehow, it didn’t have the lovely golden brown sheen…

It took me three attempts to recreate the flavour I like…

Calla’s notes on the recipe (I quartered the measurements):

  • I used deshelled peanuts in this recipe. I roasted them in the pan, leave it to cool, then grind.
  • I added approximately 3 tbsp peanut butter to enhance the peanutty flavour (re: ¼ recipe). Skippy peanut butter produces excellent results. Peter Pan peanut butter was not bad either.
  • I used 85ml ground peanut oil to bind the dough together (re: ¼ recipe). This has to be monitored. I started off with 50ml, then add bit by bit till mixture binds into a dough that wipes the sides of the bowl clean.
  • I baked at about 160 deg C for 10 min, rotating the tray approximately after 5 min. I didn’t use the top heating element this time, as I felt the oven was too hot. Perhaps that’s why the tops did not have the sheen.

     

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