cookie | milkandbun

Salted peanut cookies

I love shortbread cookies, there are almost thousands possibilities of flavours that you can add: mandarin, lemon or orange zest, vanilla or cinnamon, cardamom and etc. I stumbled upon this recipe a long time ago on one Russian website that content was about news, conferences for chefs and there were some recipes as well. I don’t know why I haven’t tried this recipe earlier, because these cookies are amazing! They have the right shortbread cookie texture – not too crumbly neither hard, simply divine! 🙂

Salted peanut cookies

Time: 1hr 30min
Difficulty: moderate
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I mix all ingredients with my hands. You may do it with electric mixer, but don’t overmix.

Ingredients

75g butter, cold

50g caster sugar

1 medium egg

lemon zest from 1 small lemon

120g plain flour

30g salted peanuts, chopped

Method

Cut butter into 1cm cubes and bring to room temperature. Divide the egg into yolk and white.
On a flat surface (you can do it in a large bowl too), mix butter with sugar until just coarse crumbs.
Add egg yolk, half of egg white (keep the rest) and lemon zest. Mix to combine.
Mix in flour. Combine the dough. On this step you may think you need to add extra flour, stop, no need to add extra flour or overknead the dough; after resting it’ll be perfect. Cover the dough in a plastic wrap and put in a fridge for 40-50 minutes.
Once the dough is cooled, roll it out on a lightly floured surface into 5mm thick disk. Cut out cookies any shape you like. Carefully transfer cookies on a lined baking tray. Brush with remaining egg white, sprinkle with peanuts.
Bake in preheated 180C oven for 12 minutes or until cookies are lightly golden.

Enjoy!

Onion cookies with cheese and chilli

The springs has finally come bringing more sunny days, birds sing their songs, flowers are blossoming and days are becoming longer. Sun is shining and my living room now is full of light, all nature is preparing for the hot summer. I love this time of the year when it’s still comfortable to sit and walk outside in the evening, when it’s not cool but not hot yet.

I’be been busy last days and I’m sorry for being away, days were full of life or laziness; my dearest friends came from Russia and despite they brought a huge bag of sweets, I made meringues with coconut and nuts, which were eaten immediately.

And I almost missed the awesome party, on Fridays as usual, at Angie’s place with such amazing co-hostesses as Jhuls and Selma. But ‘it’s better late than never’, isn’t it?

So, I want to serve these hot and delish onion cookies to y’all! 😀

I’m pretty sure you will be absolutely amazed how well they go for a breakfast! Delicious and flavoured with chillies, which are super boosters, they will help you to wake up quicker than regular mug of coffee!

This is a very simple recipe to make and you just have to mix the ingredients and form cookies in the round shape right on a baking sheet. Bake the onion cookies for about 20 minutes and they will be gooey, firm and bursting with incredible flavour.

The recipe itself has undergone a number of changes since I made cookies for the first time, because there is always no limit to perfection. And the result is beautifully browned and great tasted cookies!

I’m using whether spring onion or leek, whatever is available at the moment of cooking, both are suitable and pretty good for this recipe.

Onion cookies with cheese and chilli

Servings: 3-4
Difficulty: easy
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Cookies should be served piping hot!

Ingredients:

130g flour, self-raising

50-60g butter, cold and cut into small cubes

3 tbsp corn flour

a good pinch of salt

1/3 tsp freshly ground black pepper

1/2 tsp crushed chilli flakes

70g grated cheese (Red Cheddar or Red Leicester)

180ml single cream or laban

1 tbsp cream cheese

2 tbsp parsley, finely chopped

1 leek or 4-5 spring onions

1/2 tbsp butter for frying

Sour cream, creme fraiche or yoghurt for garnish

Instructions:

Preheat the oven to 200C/400F.
Chop the leek or spring onions, stir fry very lightly in butter for 3-4 minutes.
Combine the butter with flours, salt and peppers.
Stir in parsley, onion and cheese.
Pour the cream or laban into the batter and mix well.
Spoon out heaping tablespoon of batter and lay on the ungreased cookie sheet lined with parchment paper.
Sprinkle with some extra chilli flakes, if desired.
Bake for 17-20 minutes until golden-brown.
Serve the cookies hot and optionally with sour cream.
Enjoy!