We aren’t a family who likes a lot of nuts in our baking. We all agree that chocolate chip cookies and brownies are much better when they’re chewy throughout, with no crunchy nuts in the mix. And when I bake for others, I’m always worried about nut allergies. So if I’m taking food out for a group, or if I’m baking for a family whose allergies I’m not familiar with, I would never make anything that contained nuts.
At first glance, then, this recipe might not seem like a natural choice. But for some reason, these Honey Peanut Wafers jumped off the page at me. Andrew and the girls love peanut butter in their baking, and honey-roasted peanuts are just a small step away from that. The recipe looked quite easy, but the honey-roasted peanut base was unusual enough to pique my interest. Plus, the recipe was from Nick Malgieri’s book The Modern Baker, where I discovered one of my new favourite recipes, Caramel Crumb Bars. (Seriously, if you haven’t made Caramel Crumb Bars yet, do it right now. They are amazing.)
I’m thrilled that I tried this recipe. We all loved these cookies, whether I served them plain or with a little drizzle of chocolate on top. They just might be enough to change the minds of a family who thinks they don’t like nuts.
Honey Peanut Wafers
(from Nick Malgieri's The Modern Baker)
1 cup all-purpose flour
1/2 tsp baking soda
1/2 cup sugar
1/2 cup honey
1 large egg
3 Tbsp unsalted butter, melted
1 1/3 cups honey-roasted peanuts, finely chopped but not ground
semi-sweet or bittersweet chocolate, melted (optional)
Preheat oven to 350 degrees.
Stir the flour and baking soda together and set aside.
In a medium bowl, whisk the sugar, honey and egg together until just mixed, avoiding making a foamy mixture. Then whisk in the melted butter. Stir in the flour mixture and the chopped peanuts.
Drop tablespoon-sized pieces of the batter onto cookie sheets lined with parchment paper, keeping them about 4 inches (10 cm) apart on all sides. Moisten a fingertip with water and slightly flatten each mound of cookie.
Bake cookies for about 10 minutes, or until they have spread and are evenly golden.
Optional: melt a little semi-sweet or bittersweet chocolate to drizzle over cookies.