• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 6 People
  • Difficulty Normal

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 225g butter
  • 165g castor sugar
  • 1/4 tsp vanilla essence
  • 100g shelled peanuts
  • 1 tbsp sesame seeds
  • Sifted
  • 210g plain flour
  • 445g corn flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg white, beaten


  1. Place peanuts on a baking tray and roast in a preheated oven at 200°C for 10-20 minutes, stirring frequently until evenly browned.
  2. Cool and shell the skin. Blend peanuts and a tablespoon of sesame seeds in an electric blender until just fine. (Do not over-blend or the oil from the peanuts will form lumps.)
  3. Cream butter, sugar and essence until light. Add in blended peanuts, salt and sifted dry ingredients to combine. Lightly run through the mixture with your fingers to bind into a firm dough.
  4. Roll out dough between two plastic sheets. Cut with a crescent moon-shaped cookie cutter (or any cookie cutter of your choice). Brush lightly with egg white and sprinkle with sesame seeds.
  5. Then bake in preheated oven at 180°C for 15 minutes.
  6. Leave to cool on the baking trays for 1 minute before transferring to wire racks to cool fully.

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