i am susan thye. aka chocolatesuze. sydney, australia. gemini. married to noods. this is a food and lifestyle blog. i like cheeseburgers, cake and fried chicken.
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PERSONAL DISCLAIMER. This is a foodblog; a personal journal where all opinions expressed herein are my own personal opinions. Although it may claim otherwise, this blog does not offer legal, medical, psychiatric, veterinary, logical or any other kind of professional advice. all text+photos by me - Susan Thye, unless otherwise noted. I will hunt you down if you steal or hotlink any of my images and/or text. Have a nice day!
2 February 2011, 02:52
Originally I was all set to follow Billy’s peanut cookie recipe except I realised just as I finished roasting my peanuts that I didn’t have any caster sugar errr crap so a quick jump onto google and I decided to try the mini sam tan kitchen‘s recipe which used icing sugar instead and it worked fabulously! I just had issues with the baking time and also the measurement of “add a good glug of oil” rofl. Makes about 30 cookies so feel free to double or even triple the recipe. Note to future self: if tripling recipe use KitchenAid to mix ingredients.
200g unsalted, unroasted peanuts (+ a handful of halved peanuts for decoration)
200g plain flour
100g icing sugar (ignore my ghetto icing sugar storage)
½ tsp baking powder
½ tsp salt
1 egg, beaten (not shown cos i totally forgot to include in the lineup of ingredients)
Approx 150-175ml of vegetable oil
Fry or roast peanuts. I prefer frying because I can watch when the peanuts are starting to get golden; as soon as you see flecks of brown take off from heat
Blend nuts until completely pulverised
Mix all the dry ingredients together
Add 150ml of oil to the dry ingredients, stir and knead mixture. Gradually add more oil until mixture can hold it’s shape when squished and rolled into a ball. If you’ve put too much oil just add a bit of flour and give it a good stir. If you have weak arms feel free to use your mixer to combine all your ingredients.
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