Date: 13 Aug 2017 Author: Jacqui Categories: Cookies, Food, Sweets & Treats Comments


Somehow, waking up to a grey, rainy morning during a really hot summer makes me feel so good, it almost feels like my batteries are recharging.  It does make a welcoming change and the first thing I think of is baking! So I quickly made a batch of these this week.  Unfortunately, the grey day did not last that long …. just enough to finish baking these cookies!


  • 180g roasted peanuts (unsalted)
  • 3/4 cup icing sugar for the coating
  • 125g butter, room temperature
  • 2 tsp vanilla
  • 1 cup icing sugar for the cookies
  • 1 egg, lightly beaten
  • 280g gluten free all purpose flour
  • 2 tbsp cornstarch
  • 1/4 tsp ground cloves
  • 1 egg white, light beaten for the coating
  • Dark Chocolate


Put the 3/4 cup icing sugar and peanuts in a blender and pulse until they are coarsely chopped.  Place in a shallow bowl.

In a large bowl, beat the butter, vanilla and the other cup of icing sugar.  Add the egg and mix until combined.  Add the dry ingredients, mixing until a dough is formed.  Mould into a ball and cover in cling film. Refrigerate for about half an hour.

Take the dough and place between two pieces of baking paper.  Roll it out into a rectangle of approx 1 cm thickness.  Cut into sticks, approximately 2cm by about 6cm.   Place the lightly beaten egg white in a shallow bowl.  Dip the sticks in egg white to cover and then in the peanut mix.  Place on a lined baking tray and bake in a preheated oven (170C) for about 20 to 25 minutes, until golden.

When cool, place a cube of chocolate in a small plastic freezer bag and put in the microwave.  Heat for 30 second intervals till chocolate is melted.  Using scissors, snip the corner and drizzle the chocolate over the cookies.