Wednesday 17 May 2017

Kletskoppen (peanut lace cookies)

   As today is my 7 year anniversary with Seeg (yay), I decided to make him some cookies he's been pining for: kletskoppen. They're basically peanut lace cookies, but they're impossible to find in the UK, so I tracked down a recipe and made him a little batch! They're gorgeous, and so easy, so I thought I'd share it here - because a little sweet treat every now and then doesn't hurt anyone, even if you're a health freak like me. Mental health is all a part of it!
   You can substitute other nuts in place, if you prefer. Almonds are quite popular, and very nutritious! And swapping white flour for whole meal adds more nutrition without compromising flavour or texture.

Makes 20 cookies; 55 calories each
4 tbsp room temp butter
1/2 tsp cinnamon
1/2 cup/100g packed brown sugar
1/4 cup/30g peanuts
1/3 cup/40g plain flour
(Note: I halved the above recipe since they were a gift, rather than something to be left in the cupboard)

1. Preheat the oven to 200 C/400 F/gas mark 6 and line a baking sheet with parchment or silicone paper.

2. Cream the butter, cinnamon and sugar together, then add the flour one tablespoon at a time until it's absorbed.

3. Fold in the peanuts.

4. The dough should be a little tacky but workable. Add more flour if need be, or refrigerate to 10 minutes. Then divide into 20 small 1-inch balls and set them on the prepared tray, then flatten them a little. They will spread and thin out significantly as they cook.

Warning: they will burn easily, so don't walk away from them once they're in the oven! If you're worried, test one cookie first.
5. Bake (one cookie or all) in the centre of the pre-heated oven for 5 minutes. They will spread after about 2 minutes.

6. Remove from the oven and allow to cool. They will dry and harden as they cool, so don't panic. If they didn't spread enough, add a teaspoon of water to the next batch or knead into the rest of the dough. If they spread too much, add a teaspoon of flour.

As with all lace cookies, store in an airtight container or they'll go soft in no time.


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