Kue Kacang Jadul
250gr kacang tanah kulit di sangrai dan buang kulitnya
150gr minyak sayur atau minyak kelapa
50gr royal krone atau margarin atau butter
100gr gula halus
1 sdt garam
240-250gr terigu protein rendah (terigu di sesuaikan dengan kondisi masing2)
Untuk yang ingin pakai selai Skippy
125gr selai kacang skippy chunky
50gr gula halus
75gr minyak sayur
200-250gr terigu protein sedang (terigu di sesuaikan dengan kondisi masing2)
Oven suhu 150C selama 25-30 menit
Waktu oven bisa berbeda ya, kurang lebih
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Kukis ini anti gagal anti ribet
Bila adonan terasa lembek, tambahkan 1-2 sdm terigu
Bila terasa keras, tambahkan 1-2 sdm minyak sayur
Untuk mengeluarkan aroma kacang dan lebih renyah, tidak perlu pakai telur
Waktu blender kacang, jangan terlalu halus, biarkan ada kacang yg kasarnya lebih enak
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Old style Peanut Cookie
250gr roasted peanut skin and remove the skin
150gr vegetable oil or coconut oil
50gr margarine or butter
100g powdered sugar
1 tsp salt
240-250gr low protein flour (flour can be adjusted according to individual conditions)
For those who want to use Peanut butter
125gr chunky skippy peanut butter
50g powdered sugar
75gr vegetable oil
200-250gr medium protein flour (flour can be adjusted according to individual conditions)
Oven at 150C for 25-30 minutes
Oven time can be different, more or less
This cookie is anti-fail, anti-complicate
If the dough feels mushy, add 1-2 tablespoons of flour
If it feels hard, add 1-2 tablespoons of vegetable oil
To bring out the nutty aroma and make it more crunchy, you don't need to use eggs
When blending peanuts, don't be too smooth, let there be nuts that are coarser, better