Gina’s peanut cookies
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- Phillippa Cheifitz
- 40 to 60 biscuits (depending on size)
- Easy
- Dairy free
- 45 minutes
- 12 to 15 minutes
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 400 g crunchy peanut butter
- 2 cups canola oil
- 4 t ground cinnamon
- 2/3 cup caster sugar
- A pinch or two of salt
- 850 g cake flour
- 100 g finely chopped peanuts
- A mix of cinnamon and caster sugar, for dusting
Cooking Instructions
Preheat the oven to 180°C.
In a large bowl, mix together the peanut butter and oil. Add the cinnamon, caster sugar, salt and cake flour and combine well.
Shape the biscuits into balls, press into a pile of chopped peanuts and place on a baking tray lined with baking paper. Press lightly to flatten.
Bake for 12 to 15 minutes until the biscuits are a good colour and lightly browned at the base.
Sift the cinnamon-and-caster sugar mixture over the warm biscuits.
Cook’s notes: The biscuits are fragile while hot, so handle with care. The dough keeps well and can be stored, covered, in the fridge until ready to bake.
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