Sweet and salty all at once, this easy confection is fast and fun to make and share.
1 cup caster sugar
1/3 plus 1 tbs. golden syrup
1 cup salted peanuts
2 tbs. softened butter
1 1/2 tsp. vanilla extract
1 1/4 tsp. baking soda
Line a baking sheet with a silicone mat or parchment paper.
Tip the sugar, golden syrup and water into a heavy saucepan and gently bring to a boil. Adjust the heat and boil vigorously for 10 minutes.
Remove from the heat and stir in the peanuts, followed by the butter, vanilla extract and baking soda. Pour onto the prepared pan and spread out with a wooden spoon. Allow to cool completely, then break into pieces and store in an airtight container.
To quote Nigella, “If greed alone were the spur and measure, these would be my favorite cookies”. That seems like a good enough recommendation for me!!
1/3 cup light brown sugar, plus more for dipping later
scant 1/2 cup butter, plus a little more for melting
scant 1/4 cup vegetable shortening
1 tsp. vanilla extract
1 cup plus 2 tbs. self-rising flour
1/2 cup plus 1 tbs. or 4 1/2 oz. salted peanuts
Heat the oven to 375°F and line 2 baking sheets with parchment paper.
In a large bowl, combine the brown sugar, butter, shortening, egg and vanilla. Mix together well, then stir in the flour and then the peanuts. Drop the dough in rounded teaspoons onto the baking sheets about 2″ apart. Brush the bottom of a glass with melted butter, then dip in some brown sugar and gently flatten the dough.
Bake the cookies for 8-10 minutes, by which time they should be cooked through. Remove to a wire rack to cool.
Makes about 30