PEANUT COOKIES A LA NIGELLA

A twist on the salty-sweet combo...at the request of my guys

                      (Sadly no photo this time)

Long before sweet-and-salty desserts took flight a few years ago, there were peanut cookies.  Thick, crumbly and fist-sized, found in Chinese bakeries, and thin elegant Dutch biscuits, suitable for dunking.

And also, early in her career, Nigella's peanut cookies, the recipe for which has been in 67's files for yonks (but is no longer on the net).  A recent adaptation wasn't what 67 was looking for. Though perfectly fine,  the entire lot, unphotographed, was transported to the office.

Where my two tasters started a 'Save the cookie' campaign. Both thought they were the perfect autumn cookie and maybe more attractive to men than women or kids.

Whatevs.  

Here is 67's version of Nigella's Sweet and Salty Peanut Biscuits. Spelt flour  was used (though wheat works well, too) and wholemeal flour replaced some plain flour.  The method was altered slightly.  

The men of my office thank you, Nigella.

Cost: £1.25
Makes: 15 cookies

Ingred:
    100gm/3 1/2 oz unsalted butter, at room temperature
    50gm/2 oz veg shortening (67 used Trex)
    75g/3oz soft brown sugar 
    1 large egg
    1 tsp vanilla extract
    115 gms/4 oz self-raising white flour
     55 gms/2oz wholemeal flour (if not self-raising, add 1/2 tsp baking powder)
    100gms/3 1/2 oz salted peanuts (not jumbos if poss) rubbed well in a paper towel or serviette to reduce oil and salt

Method:

1. Using the paddle on a stand alone mixer, or on low speed with hand-held electric beaters, whip butter and veg shortening together until fluffy - it won't take long
2. Add sugar, egg and vanilla; beat until blended
3. Add flour; blend
4. Rub the nuts in a paper towel or serviette to reduce oil and salt; add 2/3 to the cookie dough; mix
5. Preheat oven to 375f/190c/170fan/gas5
6. Using a standard ice cream scoop, or two desert spoons, drop dough onto a baking sheet lined with greasproof paper (sticking down corners with  bit of dough); leave a fair amount of space in between
7. Have a dish of water nearby; wet fingers and press down slightly on the biscuits to flatten them and press in nuts 
8. Sprinkle the rest of the nuts over
9. Bake 8-10 minutes and allow to cool on the tray before carefully removing with a fish slice

Tip:

Jumbo peanuts can be used if chopped coarsely but rub them well with paper towel or serviette to reduce fat & salt

Comments:

'They crumble/melt in the mouth perfectly and have a wonderful peanut taste.  If they came out of my oven, I would pass out with pleasure.' Middle aged food lover
'They were great, so crumbly and peanutty.  I don't know if they were lot-fat but I didn't feel guilty having eaten them, maybe because the peanuts are good for you.' 20+ designer Man Friday

                         Try Nigella's other baking recipes at https://www.nigella.com/recipes

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This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.