Chocolate peanut cookies
“A good cookbook for me is not just about the ingredients, method and glossy pictures.”
- 3/4 cup of plain flour
- 1/4 tsp of baking powder
- 1/2 tsp salt
- 1/4 cup of duck fat (or lard or butter)
- 80g of softened butter
- 3/4 cup brown sugar
- 2 tbsp of caster sugar
- 1 vanilla bean
- 1 egg
- 3 tsp of milk
- 1 cup of rolled oats
- 1 cup of unsalted peanuts
- 1 heaped cup of best-quality dark chocolate buttons
Sean Moran's Let It Simmer reminds me that the best cooking is local and a reflection of its territory. It is a record of authentic modern Australian cooking.
Method
From Let it Simmer, by Sean Moran
Preheat the oven to 160C. Line 3 baking trays with baking paper.
Combine 3/4 cup of plain flour, 1/4 teaspoon of baking powder and 1/2 teaspoon salt in a bowl. Beat 1/4 cup of duck fat (or lard or butter), 80g of softened butter, 3/4 cup brown sugar, 2 tablespoons of caster sugar and seeds from a split vanilla bean pod in an electric mixer until the mixture has become thick and pale.
To this, add 1 egg, 3 teaspoons of milk and beat in the flour mixture with 1 cup of rolled oats.
Fold in 1 cup of unsalted peanuts and 1 heaped cup of best-quality dark chocolate buttons.
Using a tablespoon measure, scoop the mixture, scraping the top flush with the rim of the spoon, and blob, evenly spaced, onto the lined trays.
Bake for 15 minutes and then remove from the oven and allow to cool on a wire rack.
Store in an airtight container.
Makes 33 cookies.
