Ann Creber's - Peanutty Crisps
Recipes
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!
INGREDIENTS
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
METHOD
- Beat butter, sugars and vanilla until well blended and creamy. Add the egg and beat well.
- Mix in the sifted flour, then stir in the peanuts.
- Take small spoonfuls and place onto buttered baking trays, leaving space between them for the biscuits to spread.
- Bake in a preheated 180°C oven for 10-12 minutes or until golden brown.
- Cool on the trays for a few minutes before transferring to a wire rack to become cold.
- 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
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