Friday, October 3, 2008

Choc-nut Snaps

Sliced cookie dough is used to make these tasty peanut and cocoa bites. Recipe makes 38-40 cookies.


2 cups all-purpose (plain) flour
1/4 cup cocoa
1/2 teaspoon bicarbonate of soda
5 ounces (150 g) unsalted butter, softened
1 cup light brown sugar
1 egg, beaten
3/4 cup shelled peanuts, finely chopped


1. Sift the flour, cocoa and bicarbonate of soda into a mixing bowl.
2. Put the butter and sugar into a second mixing bowl. Beat with an electric mixer until light and creamy. Gradually beat in the beaten egg until well combined.
3. Stir in the flour mixture and chopped peanuts until evenly combined and the mixture forms a dough.
4. On a lightly floured surface, roll out the dough, with clean cold hands, to form a 8 x 2 inch (20 x 5 cm) large sausage shape. Wrap the dough in clear plastic wrap and chill overnight.
5. Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease 4 baking trays or line with non-stick baking paper. Slice the dough into 38-40 equal rounds and put them on the baking trays. Bake for 10 minutes, or until golden brown.
6. Leave the cookies to firm on the baking trays for 2-3 minutes. Transfer to a wire rack to cool completely.

Tip: If you want to bake the cookies in batches, divide the dough into 2 or 4 portions in Step 4. Slice and bake each portion separately and keep the remainder chilled.

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