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A colleague of mine loaned me one of her recipe books How To Be A Domestic Goddess by Nigella Lawson and flipping through it, I came across this interesting recipe that she described as instantly addictive. So of course I had to give it a try. These cookies are amazingly light, sweetness is just bang on and combined with the saltiness of the peanuts is just perfection. Addictive, indeed.

Sweet and Salty Peanut Cookies (by Nigella Lawson)

Makes: 30 cookies
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients
75g light muscovado sugar
100g unsalted butter, softened
50g vegetable shortening, melted
1 large egg
1 tsp vanilla extract
175g self-raising flour
125g salted peanuts (smaller variety)
Extra light muscovado for decoration

IMG_9358-1 Method

1. Preheat oven to 190°C

2. In an electric mixer, beat together the butter and shortening until well combined.

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3. Mix in the sugar.

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4. Then add in the egg and vanilla and mix.

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5. Stir in the sifted flour and peanuts until combined.

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6. Grab a teaspoon of dough, shape it into a ball and place it on the baking tray around 5cm apart and flatten them.
Optional: Sprinkle a bit of muscovado sugar on top of the cookies.

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7. Bake for 8-10 minutes, until the bottom of the cookies are slightly brown and cooked through. Place onto a rack to cool.

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Sweet & Salty Peanut Cookies
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These cookies are amazingly light and crunch-nutty, and have a perfect balance of sweet and saltiness.
Servings Prep Time
30cookies 10minutes
Cook Time
20minutes
Servings Prep Time
30cookies 10minutes
Cook Time
20minutes
Sweet & Salty Peanut Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
These cookies are amazingly light and crunch-nutty, and have a perfect balance of sweet and saltiness.
Servings Prep Time
30cookies 10minutes
Cook Time
20minutes
Servings Prep Time
30cookies 10minutes
Cook Time
20minutes
Ingredients
  • 75g Light Muscovado Sugar
  • 100g Unsalted ButterSoftened
  • 50g Vegetable ShorteningMelted
  • 1 eggLarge
  • 1tsp Vanilla Extract
  • 175g Self-Raising Flour
  • 125g PeanutsSalted
Servings: cookies
Units:
Instructions
  1. Preheat oven to 190°C
  2. In an electric mixer, beat together the butter and shortening until well combined.
  3. Mix in the sugar.
  4. Then add in the egg and vanilla and mix.
  5. Stir in the sifted flour and peanuts until combined.
  6. Grab a teaspoon of dough, shape it into a ball and place it on the baking tray around 5cm apart and flatten them. Optional: Sprinkle a bit of muscovado sugar on top of the cookies.
  7. Bake for 8-10 minutes, until the bottom of the cookies are slightly brown and cooked through. Place onto a rack to cool.
Recipe Notes

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  • If you have never used shortening before, the common vegetable shortening in Coles/Woolies is Copha. I recommend melting it, as it is incredibly difficult to combine with other ingredients if it isn't completely in liquid form.
  • Add another 25g of salted peanuts if you prefer a more crunchy cookie, or you just like peanuts. Try to find the smaller variation of peanuts for this recipe.
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