Crispy Peanut Thins - 15 Minute Cookies
User Reviews
4.1
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
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Servings
16
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Calories
117 kcal
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Cuisine
Australian
Crispy Peanut Thins - 15 Minute Cookies
Description
This cookie recipe uses butter, soft brown sugar, and golden syrup heated gently to melt and dissolve sugars, forming a rich base. Once cooled slightly, flour, ground cinnamon, and finely chopped peanuts are mixed in to create a dough that bakes into thin crisp cookies. The batter is spooned in small heaps on parchment-lined trays allowing spreading and achieves a lacy texture during the short 5-minute bake time.
After baking, the cookies are left to cool on the baking sheet, where they crisp fully. Their texture is crisp and delicate, with caramel tones from the brown sugar and golden syrup balanced by warm cinnamon and the roastiness of the peanuts. These cookies make a quick sweet snack with a nutty twist.
The recipe is adaptable by swapping peanuts for other nuts like almonds, cashews, or macadamias, and it works with standard or gluten-free flour. Careful use of parchment or silicone mats is advised to prevent sticking or burning.
Ingredients
- 1 tick butter
- 1 cup brown sugar soft
- ⅓ cup golden syrup
- 1 cup flour - see note 1
- ¼ cup peanuts see note 2, finely chopped
- 1 teaspoon ground cinnamon
Instructions
- Pre-heat the oven to 350ºF/180ºC.
- Chop the butter into small cubes and then place it is a sauce pan with the sugar and golden syrup.
- Cook over a low heat until the butter has melted and the sugar has dissolved.
- Set the mixture aside to cool for 5 minutes.
- Line a large baking sheet with non-stick cooking paper. (see note 3)
- When the mixture has cooled slightly, stir in the flour, chopped peanuts and cinnamon.
- Drop heaped teaspoonfuls of mixture onto the lined trays. Leave plenty of space around them to allow for spreading.
- Bake for peanut thins for 5 minutes until they are a deep golden colour and bubbling.
- Remove them from oven and allow to them cool on the baking sheet.
- Once cool and crisp you can store them in an airtight container.
- If you are keeping them for more than 12 hours, layer them with a little baking paper to stop them sticking together.
Notes
- Use standard all-purpose (plain) flour; substitute with gluten-free all-purpose flour to make these cookies gluten free.
- Peanuts can be salted or unsalted; you may swap them for almonds, cashews, or macadamia nuts as alternatives.
- Line baking sheets with quality parchment paper or a silicone baking mat to prevent sticking and burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 25g | 8% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 4mg | 0% |
| Potassium | 43mg | 1% |
| Sugar | 18g | 36% |
| Calcium | 17mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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