Peanut Cookies – Our Annie the Cook – I don’t like cricket biscuits by Amy and Susan

Our Annie the Cook – I don’t like cricket biscuits by Amy and Susan

I Don’t Like Cricket Biscuits (Peanut, Prune and Ginger Biscuits)
First recipe for Amy & Susan podcast recorded 23-01-10

A version of some biscuits I made one night with my friends Riley and Mark. We had the munchies, I rustled these up, we called them “I Don’t Like Cricket Biscuits.!” we can’t remember why, but we do remember they were damn good.

Makes 24

150 g peanuts, finely ground
50 g pitted prunes
7 pieces crystallized ginger, (optional)
75 g golden caster sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
1 egg white, lightly beaten
icing sugar for dusting

Tip the peanuts into a food processor and grind until fine or alternatively place them in a plastic bag and bash with a rolling pin until as fine as possible.
Finely chop the prunes and ginger, if using.
Mix the ground peanuts with the sugar, vanilla, chopped prunes, chopped ginger (if using) and baking powder in a bowl. Beat the egg white lightly and mix all well together.
Spoon 24 tablespoons of the mixture onto baking sheets lined with parchment paper and place in a preheated oven 180 C  / 350 F / Gas Mark 4 for 10-15 minutes or until golden. Transfer to a wire rack to cool. Dust with icing sugar to serve.
I really recommend that the biscuits are warmed for 5 minutes in a moderate oven prior to serving.

Variation for I Don’t Like Cricket Biscuits (Peanut and Chocolate Biscuits)
Makes 24

150 g peanuts
75 g golden caster sugar
1 teaspoon cocoa powder
50 g good quality dark chocolate, chopped
2 egg whites, lightly beaten
Cocoa for dusting

Tip the peanuts into a food processor  and grind until fine or alternatively place them in a plastic bag and bash with a rolling pin and smash until as fine as possible.
Chop the chocolate into little pieces.
Mix the ground peanuts with the sugar, cocoa and chopped chocolate in a bowl. Beat the egg white lightly and mix well together.
Spoon 24 tablespoons of the mixture onto baking sheets lined with parchment paper and place in a preheated oven 180 C  / 350 F / Gas Mark 4 for 10-15 minutes or until golden. Transfer to a wire rack to cool. Dust with cocoa powder to serve.
I really recommend that the biscuits are warmed for 5 minutes in a moderate oven prior to serving.

This entry was posted in Herbs, Spices & Flavourings, January, Midnight Feast, Nuts & Fruit, Puddings, Recipes, Snacks, Tea, Cakes & Confectionery, Vegetarian and tagged , , . Bookmark the permalink.

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