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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Only peanuts can be used, but a mixture of different nuts is great. It's a deliciously crispy. Ingredients:
2 cups flour, unsifted (500 ml) |
1 teaspoon cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 lb butter, room temp. (250g) |
1 cup sugar (250 ml) |
2 eggs, beaten |
1 teaspoon vanilla |
2 cups chopped mixed nuts, to taste |
Directions:
1. Preheat oven to 169 deg C/325 deg F.
2. Grease or spray a large cookie or swiss roll tin or use 2 smaller ones.
3. Sift together the flour, cinnamon, baking soda and salt.
4. Beat the eggs in a small bowl.
5. Cream the butter and sugar until light.
6. Add 4 tablespoons beaten egg plus the vanilla to the creamed mixture, and mix in well.
7. Add the flour mixture and half the nuts, and mix well until a dough texture is achieved.
8. Spread or pat the dough on to the greased tin(s) with your fingers.
9. Paint over the leftover beaten egg, then sprinkle over the leftover nuts.
10. Bake for 20 - 25 minutes in centre of oven.
11. Cut into squares while still hot and then leave to cool completely in the pan.
12. Keep these cookies in airtight containers.
13. Depending on how large you cut the squares the recipe make 3 - 4 doz cookies.
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