NZ Forest Native Birds

Margaret’s Peanut Drops

Margaret is one of my sisters and everyone in the family loves these tender, buttery biscuits/cookies. Use a metric (250 ml) cup. This recipe makes only about 15 biscuits/cookies but it’s easy enough to double the recipe. If you have a convection or fan-forced oven and can therefore use two or more baking trays, it’s well worth doing so. I don’t bother with the vanilla; I think the butter and the peanuts give enough flavour.

150 g butter
½ cup white sugar
1 tsp vanilla essence (optional)
1 cup flour
¼ raised tsp baking soda
½ raised tsp cream of tartar
1 c blanched roasted peanuts

Cream butter and sugar, add vanilla, sift in flour and raising agents, add peanuts, mix well. Roll into balls about the size of a large walnut in its shell and cook on well greased tray with plenty of room between each biscuit. They will spread out as they cook so you can either flatten them very slightly or just leave them in balls. I flatten them, just in case. Bake 15 minutes at 180°C. Cool on rack.

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