I’m a slave for cookies. And for any nuts. So when one afternoon Nadrah brought these bad boys, I know I was soooo gonna finish them all by myself.
In Indonesia we are familiar with kue bangket: Indonesian cookies that boast very crumbly-melt-in-your-mouth texture commonly produced by the use of sago flour or arrowroot flour. Another family of this nibble is sagon **which, I think, naturally got the name from the flour**. Kue bangket itself had been developing into wide variations depending on what additional ingredients people throw in: ginger, kenari (java almond), sesame seed, even grated lime rind. They’re all good, by the by.
Here, you meet another kue bangket. It doesn’t use sago or arrowroot flour, though. The texture was amazingly achieved by toasting the flour, using lots of finely ground peanuts, and the use of oil instead of butter. They are inclredibly crumbly, melt in your mouth, simply peanuty without excessive buttery taste you usually get in ordinary peanut cookies. Perfect like a perfect pair of jeans that fits perfectly on you. Feels just right.
by Nadrah Shahab
500 gr peanuts, toasted, finely ground
750 gr all purpose flour, toasted if possible
500 gr powdered sugar –> a little bit too sweet to my palate, I tend to reduce to around 400 gr, more or less
500 ml cooking oil
1/2 tsp salt
- Preheat the oven at 150 degree celsius. Mix all dry ingredients: peanuts, flour, sugar and salt.
- Gradually add oil into the dry ingredients while rubbing the dough or mixing it using pastry blender, until the dough is well incorporated and ready to be shaped. Do not knead.
- Shape into balls, put them in on a cookie tray, flatten a little bit using your fingers.
- Bake for about 15-20 minutes. Take out from the oven. Do not lift the cookies while hot, they are extremely crumbly while hot. Let them cool on the tray, then transfer into a jar.