Make 70 of the most delicious, delectable little bickies for your afternoon tea. 20 minutes of cooking, and you’ll have a stash of cookies hidden away for your next cup-of-tea visitor.
Ingredients
Method
Preheat oven to 180°C/160°C fan-forced.
Place peanuts in a blender or food processor and blend to a nut meal consistency. Transfer to a large bowl. Sift in icing sugar and flour and stir to combine. Make a well in the centre. Gradually add enough oil to make a soft dough.
Line three large baking trays with baking paper. Roll dough between your palms into marble-sized balls (use about 2 teaspoons of mixture). Place
on the baking trays, allowing room for cookies to spread. Flatten slightly and brush with egg yolk. Decorate centre of cookie with an extra peanut half.
Bake for 15–20 minutes or until cookies are golden. Transfer the cookies to a wire rack to  cool completely. Add on chocolate drizzle if desired.
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