Peanut and raisin cookie
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[Based on 4 users]
Author vahchef Yield No Value
Published Jul 10, 2009 Cooking Time 1 hour
Recipe Type Desserts/Sweets Preparation Time 30 min
Ingredient Peanuts Standing Time 1 hour
Description: Peanut and raisin cookie is a delicious baked biscuit made with the flour of dry roasted peanuts added to honey, dalda, cream, raisins and made to smooth dough. They are made into small dumplings and baked until golden brown.

Recipe of Peanut and raisin cookie

Ingredient Name Quantity Unit
BAKING POWDER 1 Teaspoons
ALL PURPOSE FLOUR 300 Grams
HONEY 1 Tablespoons
SUGAR 100 Grams
DALDA 100 Grams
RAISENS 20 Numbers
PEANUTS 1 Cup
EGG 1 Numbers
MILK AS NEEDED

Directions

  1. Dry roast peanuts and blend it.
  2. Take a bowl and add dalda,sugar, honey cream it, then add peanut powder mix well.Now add flour, baking powder, raisins mix well in another bowl add egg beat well and milk mix well. 
  3. Now add the egg mixture to peanut and maida mixture make it into a dough.divide into equal dumplings place it oven for 150 @15min or till golden brown colour
Posted Jul 10, 2009

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4 Comments

sindhu Jul 5, 2012
wow simply superb........

mahalakshmi May 31, 2012
this recipe is very good, can u please tell the replacement for egg, instead of egg what can we put in cookies

Ramesh Mar 2, 2011
This recipe was prepared ditto but turned out to be severely off taste. Honey flavour had totally disappeared. The non-zero and actually, nearly a cup-full quantity of milk required for shaping the cookies into fairly non-brittle buscuits made the cookies very hard on baking. Also, perhaps, the flour-peanut combination used as the basic cookie ingredients was the cause of the resulting aweful taste. If peanut is meant to define the special taste of the preparation, then perhaps, gram flour would do better, as it has its own flavour, which is known to be compatible with peanut flavour in many preparations, sweet or hot, whereas all-purpose-flour is practically tasteless. Between the fluids needed for binding the dumplings, namely Dalda and Milk(oil and water), the former may be increased to 250 gms and the latter reduced to 50 gms or less as required. Egg, a proteinaceous binder, is (unlike as in cakes,) seldom used in cookies, which need to be stored much longer in jars, in room environment and hence, Milk, another (and so called Vegetarian binder), which is also proteinaceous, should suffice. The suggested proportion of oil-water combination, would give the desired, usual crispness to the cookies, which I am going to try.

Preeti Dec 17, 2009
Please specify quantities fo ingredients

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