Food & Wine
Salty peanut and sesame cookies
These salty peanut and sesame cookies from Tracey Lister & Andrews Pohl’s new recipe collection Made in Vietnam, will go down a treat with the whole family. These tasty cookies are fun to make (and even more fun to eat).
Makes: 20
Ingredients:
- 185g plain (all-purpose) flour
- 105g ground peanuts
- 80g caster (superfine) sugar
- 1 teaspoon salt
- 100g butter, at room temperature
- 1 egg yolk, lightly whisked
- 1 teaspoon white sesame seeds
- 1 teaspoon black sesame seeds
Method:
- Sift the flour, ground peanuts, sugar and salt into a bowl.
- Using your fingertips, rub in the butter until combined. You may need to add a small amount of water if the mixture seems too dry.
- When combined, lightly knead the dough on a work surface, then leave to rest in the refrigerator for 20 minutes.
- Roll the dough between two sheets of baking paper until it is 5mm thick. Cut into discs using a 5cm biscuit cutter and place on a baking tray.
- Brush the cookies with the egg yolk and sprinkle with the sesame seeds. Place the tray of cookies in the fridge and chill for 10 minutes.
- Meanwhile, preheat the oven to 180°C.
- Take the tray directly from the fridge into the oven and bake for 15 minutes. Remove from the oven and leave to cool.
- These cookies will keep for a week in an airtight container.
Have you ever tried a dish like this one?
This is an edited extract from Made in Vietnam by Tracey Lister & Andrews Pohl published by Hardie Grant Books RRP $39.99 and is available in stores national.
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