Black ‘n white cookies

Tove Nilsson’s book ‘Lemonade, Soda & Snacks’ makes you thirsty and hungry. FavorFlav has selected three recipes. We’re kicking off with these salty black and white peanut cookies that pair perfectly with your (fresh) lemonade. 

Method

Preheat the oven to 175 °C. Finely grind the peanuts in a food processor. Mix the flour, vanilla sugar, baking powder and salt in a bowl.

In another bowl, beat the eggs with the granulated sugar until light and creamy. Add the milk, butter and ground peanuts. Add the flour mixture and fold everything together with a spatula until you have a smooth batter. Let it rest for fifteen minutes.

Spoon the batter into mounds on a baking sheet, 1 tbsp per cookie. Leave 3 cm between the mounds of batter. The cookies will have a diameter of 5 cm. Bake them in the centre of the oven for 12 to 15 minutes, then leave them to cool.

For the chocolate glaze, place the chocolate in a bowl, bring the cream to the boil and pour it over the chocolate. Stir and leave to stand for 1 minute. Add the butter and stir until smooth. For the white glaze, mix the required ingredients in a bowl.

Spread white glaze over half of the top of each cookie and dark glaze over the other half. Refrigerate the cookies until the glaze has set.

Lemonade, Soda & Snacks 
€ 17.50
Good Cook
Image: Wolfgang Kleinschmidt