This old-fashioned biscuit recipe belongs to a friend’s grandmother.
It’s the perfect snack for afternoon tea – thin, crisp and buttery with a bit of crunch. And while salted caramel has been a recent trend, this biscuit, which includes salted peanuts, proves that the combination of saltiness and sweetness is nothing new. It is undoubtedly delicious.
The flour measurements here appear in cups, as in the original recipe. I’m breaking my rule of quantifying flour by weight, and I do this in memory of all the cooks who have made these biscuits over the 100 years since this recipe was handed down.
Makes: 15 biscuits
- 80g butter
- 1/2 cup castor sugar
- 1 egg
- 1/2 cup salted peanuts
- 1/4 cup plain flour
- 1/4 cup self-raising flour
Preheat the oven to 180 degrees (160 degrees, if fan-forced). Line two baking trays with baking paper.
Melt the butter in a saucepan over medium heat. Remove from the heat and beat in the sugar, egg and nuts with a wooden spoon. Sift in the two types of flour and mix thoroughly.
Roll the mixture into walnut-sized balls and put on the trays, leaving room for the biscuits to spread. Flatten gently with a fork and bake for 12 minutes or until golden. Repeat with the remaining mixture, if necessary.
Cool on a wire rack. Store in an airtight container.
Recipe taken from The Cook’s Apprentice by Stephanie Alexander.
The Cook’s Apprentice is the essential teaching cookbook for the younger cook who’s just starting out. This wonderful book is full to the brim with everything new foodies need to know to become relaxed and confident in the kitchen.
Arranged alphabetically, The Cook’s Apprentice includes 56 ingredient chapters – from Apples to Zucchini – and more than 300 achievable recipes ranging from classics every cook will want to try to exciting new dishes that reflect our diverse nation. Stephanie takes you into her kitchen as she explains more than 100 important techniques in straightforward language, discusses the kitchen tools she likes to use, and describes ingredients you might not know: How do I whisk eggs to soft peaks? What does it mean to ‘make a well’ in dry ingredients? Why should I roast spices? How do I prepare fresh chillies safely? What is ‘resting meat’ and why should I do it? How do I prepare a mango? What flavours work well together? What is fresh mozzarella? How do I say ‘quinoa’?
The Cook’s Apprentice gives all you new cooks the inspiration you need for a lifetime of enjoyment in the kitchen.
You can purchase The Cook’s Apprentice at penguin.com.au Penguin Books.