Peanut shortbread cookies, with their crispy texture and nutty aroma, are a beloved treat. Here’s a simple yet detailed recipe to achieve bakery-perfect results at home.
Ingredients:
- 150g all-purpose flour
- 100g powdered sugar
- 80g unsalted butter, softened
- 50g roasted peanuts, finely ground
- 1 egg yolk
- A pinch of salt
Steps:
1. Prepare the Dough: In a bowl, whisk softened butter and powdered sugar until light and fluffy. Add egg yolk and mix well. Combine ground peanuts and flour, then gradually fold into the butter mixture. Knead gently into a smooth dough—do not overwork.
2. Shape the Cookies: Roll the dough into a 1cm-thick log, wrap in plastic wrap, and refrigerate for 30 minutes. Slice into 0.5cm rounds.
3. Bake: Preheat the oven to 160°C (320°F). Arrange cookies on a baking sheet lined with parchment paper. Bake for 15–18 minutes until golden at the edges.
4. Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips:
- For extra crunch, add 1 tbsp sesame seeds to the dough.
- Ensure butter is soft but not melted for the best texture.
- Store in an airtight container for up to 1 week.
Enjoy these homemade peanut shortbread cookies with a cup of tea for a delightful snack!
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