Toasted Peanut Cookies

Introduction

These cookies use a simple flour-and-ghee dough wrapped around coarsely ground peanuts, then rolled in powdered sugar while still hot. They bake in about 20 minutes and give you a crumbly shell with a nutty center, suited to tea time, gifting, or a small-batch snack.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 8 cookies

Ingredients

• 125 g all-purpose flour, sifted
• 60 g ghee or unsalted butter
• 2 oz fried or toasted peanuts, coarsely ground
• 60 g powdered sugar

Instructions

1. Preheat the oven to 180°C. Grease or line a baking sheet.
2. Knead together the flour and ghee until you get a rough dough.
3. Divide the dough into balls about 2 inches in diameter.
4. Flatten one of the balls in the palm of your hand, making a little divot in the center.
5. Spoon about 1-2 tsp peanuts into the center of the dough. Pinch the edges of the dough together to enclose the peanuts, and gently reshape into a ball.
6. Place the filled cookies on the baking sheet. Bake 15-20 minutes until dried and a very light golden brown.
7. Carefully remove the hot cookies from the tray, and roll in powdered sugar.
8. Let cool and serve.

Variations

• Use unsalted butter instead of ghee for a milder flavor and a slightly firmer texture once the cookies cool.
• Swap the peanuts for toasted cashews or almonds if you want a less assertive nut flavor and a slightly softer filling.
• Add a small pinch of ground cardamom to the dough for a warmer, more aromatic profile that pairs well with the powdered sugar.
• Replace about 25 g of the all-purpose flour with fine rice flour if you want a more delicate, sandy crumb.
• Dust with powdered sugar after the cookies cool instead of rolling them while hot if you want a lighter coating and a less melted sugar finish.

Tips for Success

• Knead the flour and ghee until the dough just holds together; if it stays dry and crumbly, keep pressing it together rather than adding liquid.
• Keep the peanuts coarsely ground so the filling stays textured instead of turning into a paste.
• Make only a small divot in each dough ball so the dough can close fully around the peanut filling without tearing.
• Pinch the edges together firmly in step 5; any gaps can cause the filling to leak during baking.
• Pull the cookies when they look dry and very light golden brown, then roll them in powdered sugar while still hot so the coating sticks.

Storage and Reheating

Store the cookies in an airtight container, preferably in a single layer or with parchment between layers. They keep at room temperature for 4 days, in the fridge for up to 1 week, and in the freezer for up to 1 month.

If you freeze them, thaw them in the container at room temperature so condensation stays off the surface as much as possible. For reheating, use a 150°C oven for 3 to 5 minutes, uncovered; avoid the microwave, which can make the powdered sugar coating damp and the cookies soft.

FAQ

Can you use butter instead of ghee?

Yes. Butter gives you a milder flavor and a slightly less rich finish than ghee.

Do fried peanuts and toasted peanuts work the same way?

Yes, both work. Fried peanuts give you a richer, slightly oilier filling, while toasted peanuts taste drier and more roasted.

Why is the dough cracking when you flatten or seal it?

The dough is usually a bit dry at first, so knead it until it holds together before dividing it. If it still cracks, warm it briefly in your hands before shaping.

Can you make these gluten-free?

You can use a 1:1 gluten-free flour blend in place of the all-purpose flour. Expect a more delicate dough, so handle the filled cookies gently when sealing and transferring them.