- Prep Time:15m
- Cook Time:12m
- Total Time:30m
- Serves: 4
- Yield: About 15 cookies
Ingredients
- 100 g coconut oil
- 190 g unbleached all purpose flour
- 50 g icing suar
- 1/4 tsp. vanilla bean paste
- 1/2 tsp. salt
- 1/8 c roasted peanuts, crushed
- Salt + sugar, to sprinkle
Instructions
- Preheat oven to 180°C/350°F. Line a medium baking tray with parchment paper.
- Refrigerate the coconut oil until it is of a scoopable, grainy consistency. You have to keep a close eye on it - takes about 5-8 minutes. Stir 2-3 times as it chills in the fridge to prevent freezing solid.
- Combine flour, icing sugar, vanilla and salt in a bowl. Stir to distribute ingredients evenly.
- Add the grainy coconut oil to the flour mixture and knead to a smooth dough.
- Scoop 1 tbsp of dough and roll into a ball between your palms. Place on prepared baking tray. Repeat until you run out of batter.
- Using the tips of your fingers, pat down the dough balls to form flattened discs about 1/4" in thickness.
- Top each cookie with a pinch of salt and a generous sprinkle of sugar. Pile crushed peanuts on top.
- Bake in the preheated oven at 180°C/350°F for 12-14 minutes. The edges and bottom should turn golden brown but the top remain white.
- Transfer to a wire rack to cool completely before storing in an airtight container. Keeps well for 1-2 weeks at room temperature.
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