Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup roasted peanuts, finely ground
- 1/2 cup shredded cheddar cheese
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 teaspoon salt
Special Equipment Needed:
- Electric mixer
- Mixing bowls
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy.
3. Add the egg yolk and continue to mix until well combined.
4. In a separate bowl, whisk together the flour, ground peanuts, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
6. Fold in the shredded cheddar cheese until evenly distributed.
7. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
8. Flatten each ball slightly with the back of a fork to create a criss-cross pattern.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
This recipe makes about 24 cookies.
Nutritional information:
Calories per serving: 110
Total fat: 8g
Saturated fat: 4g
Cholesterol: 25mg
Sodium: 70mg
Total carbohydrates: 8g
Dietary fiber: 1g
Sugars: 2g
Protein: 3g
Substitutions for ingredients:
- Instead of cheddar cheese, you can use any other type of shredded cheese, such as mozzarella or parmesan.
- If you don't have roasted peanuts, you can use regular peanuts and roast them in the oven for 10 minutes at 350°F (180°C) before grinding them.
Variations:
- Add 1/4 teaspoon of cayenne pepper for a spicy kick.
- Substitute the peanuts with almonds or cashews for a different flavor.
- Add 1/4 cup of raisins or dried cranberries for a sweet and savory twist.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth dough.
- Don't overmix the dough, as this can result in tough cookies.
- If the dough is too dry, add a tablespoon of milk to help bring it together.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
To reheat the cookies, place them in a preheated oven at 350°F (180°C) for 5 minutes.
Presentation Ideas:
Arrange the cookies on a platter and sprinkle some chopped peanuts and shredded cheese on top for a decorative touch.
Garnishes:
Chopped peanuts and shredded cheese.
Pairings:
These cookies pair well with a cup of tea or coffee.
Suggested Side Dishes:
Fresh fruit, such as sliced apples or grapes.
Troubleshooting Advice:
- If the dough is too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
- If the cookies are spreading too much during baking, chill the dough for 30 minutes before baking.
Food Safety Advice:
Make sure to wash your hands and all utensils before handling food. Store the cookies in an airtight container to prevent contamination.
Food History:
Kue Kacang Tanah dan Keju Cheddar is a popular Indonesian snack that combines the flavors of peanuts and cheddar cheese.
Flavor Profiles:
Savory, nutty, and cheesy.
Serving Suggestions:
Serve these cookies as a snack or as part of a dessert platter.
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Region: Indonesian