Peanutty crisps

Ann Creber's - Peanutty Crisps


by Ann Creber

Hello All,

I remember what it was like having my son's mates descend after school, expecting to find sweet snacks awaiting them! This recipe was always a favourite .. with them and with me! Good to eat, easy to make and not too expensive.

Why don't you make a batch, then spend the day up here in our lovely Dandenong Ranges, and still be home in time for the kids? Good for lunch-boxes too!


Makes about 32

  • 125g butter of preferred substitute, softened
  • 1/3 brown sugar
  • 1/2 cup castor sugar
  • 1 teaspoon vanilla essence
  • 1 large free-range egg, lightly beaten
  • 1 1/2 cup SR flour, sifted
  • 1 1/2-2 cups unsalted roasted peanuts


  1. Beat butter, sugars and vanilla until well blended and creamy. Add the egg and beat well.
  2. Mix in the sifted flour, then stir in the peanuts.
  3. Take small spoonfuls and place onto buttered baking trays, leaving space between them for the biscuits to spread.
  4. Bake in a preheated 180°C oven for 10-12 minutes or until golden brown.
  5. Cool on the trays for a few minutes before transferring to a wire rack to become cold.
  6. Store in an air tight container.

P.S. Prepare to make another batch next day as they will disappear rapidly!

Ann Creber
The Good Life on 3MDR 97.1 FM
Live to air every Monday 3.00-5.00 PM