Emergency cookies: peanuts, raisins and ground almonds

Despite it being St. Paddy’s day, I had to postpone any celebratory baking to tomorrow due to flat hunting. Still, by mid afternoon the boyfriend was missing his weekly dose of calories so le wild cookies appeared.

They are loosely based on a recipe found online, so loosely in fact that not only the ingredients barely match, but I improvised to the point that I didn’t even get a recipe out of the process. Suffice it to say that they include toasted peanuts, raisins, oatmeal, plain and whole wheat flour, orange essence, caster and brown sugar and ground almonds.

Update [24/03/2012]: I tried and recreate the recipe. Here’s the result.

Peanut and raisin cookies [makes about 12]

  • 100g wholemeal flour;
  • 50g rolled oats [+ extra for sprinkling];
  • 1tsp baking soda;
  • 100g brown sugar [+ extra for sprinkling];
  • 50g unsalted butter, softened;
  • 1 egg;
  • 50g raisins;
  • 30g peanuts, toasted and crushed;
  • 1 tsp ground cinnamon;
  • 1 tsp orange extract;
  • 1/4tsp salt

Mix the flour, the baking soda and the oats in a bowl. On the side mix egg, sugar and butter and pour into the bowl with the dry ingredients. Add the remaining ingredients and mix well. shape the cookies and dispose into  tray lined with baking paper, sprinkle with the brown sugar first and then with the oats. Put into the oven at 190˚C for about 20 minutes. You’ll obtain fluffy, light cookies.