I uploaded the photos and recipe of this addictive cookie, with, I swear, every intention of writing the post and publishing it during my travels. I was counting on the sleepless jet lagged nights to get those brain juice to flow again… Alas, unfortunately (or fortunately), this time I adapted to the wild swings in time zone quite effortlessly. I slumbered easily at bed time and woke up at reasonably normal time in the morning. Perhaps it was the undisciplined odd dose of Melatonin or (it was) tiredness finally setting in after a month of mental and physical challenges at the home front….
In any case, I baked these a week before I left for my month-long business trip and they were a real hit among my sisters and friends. I have long wanted to bake a cookie with ground peanut – an addictive fragrant snack that would snap with fresh crispness…. I am NOT a fan of chewy cookies.
Encrusted with a generous spray of toasted sesame seeds, I envision this eggless cookie formula (from Alex Goh’s Cookies )to be a crowd pleaser at bake sell and gatherings. Spiked generously with ground peanuts and ground sesame seeds, every mouthful turns into an indulgent burst of buttery nuttiness that is totally addictive. The copious amount of butter used in the recipe is , I believe the secret to the super crispiness of the cookie. I have taken this with milk and with coffee and both combinations were equally sensational.
If you are searching for a crisp and fragrant cookie, look no further – this, I classify as a MUST TRY.
- (A)
- 250g Butter
- 50g Shortening
- 220g Sugar
- ¼ tsp Salt
- ¼ tsp Vanilla Extract
- (B)
- 140g Ground peanut
- 60g Ground sesame seeds
- (C)
- 280g Flour
- 1 tsp Baking powder
- 60g Corn flour
- (D)
- Extra sesame seeds for tossing
- Cream (A) till light. Add (B) and mix till well blended.
- Add in sieved (C) and mix till well incorporated.
- Shape 1 teaspoon of the cookie dough into a round ball and toss in sesame seeds.
- Place shaped dough on a lined baking tray and flatten with a fork.
- Bake at 180C for 15-20 mins.
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