Peanut cookies with satay sauce
Delicious cookies with a twist.
Delicious peanut butter cookies with satay sauce. Perfect for when you have some leftover satay sauce and don't want to throw it away. Delicious to enjoy with guests over a cup of coffee. This recipe makes about 15 peanut butter cookies.
Preparation
Preheat the oven to 175°C.
Mix the butter, caster sugar, one egg, and the satay sauce (ready-made) in a mixing bowl until smooth, using a food processor or hand mixer. Then add the flour and a pinch of salt and knead the mixture into a dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for about 15 minutes.
Line a baking sheet with parchment paper. Separate the other egg. You only need the egg white. Beat the egg white until light and set aside. Coarsely chop the peanuts.
Form the dough into 15 small balls and arrange them on a baking sheet lined with parchment paper. Then flatten the cookies and brush them with the beaten egg white.
Sprinkle the coarsely chopped peanuts over the cookies. Place the baking sheet in the oven and bake the cookies for about 20 to 25 minutes, or until golden brown.
Let the peanut cookies cool on a rack.
Ingredients
- 60 g boter, op kamertemperatuur
- 50 g witte basterdsuiker
- 2 eieren
- 30 g Satésaus (kant-en-klaar)
- 140 g bloem
- snufje zout
- 25 g pinda’s
Supplies
- Cling film
- Food processor or hand mixer
- Baking tray
- Baking paper
- Schedule
