Une nuit Gilmore Girls doit être aussi une nuit gourmande!
Gilmore Girls is a big thing with my friends. I never watched it during its original run, but when my school friends took a trip to the beach at the end of year 12, someone brought season 2 of the show and we ended up watching it. For my birthday a few months later, I was given the box set of all seven seasons…and thus, my obsession was born. Since then, we’ve slowly been converting all our other friends to the Gilmore Girls lifestyle. Today, we’re having a marathon showing at my friend’s house, and I wanted to bake something that I could imagine Rory and Lorelei eating. Caramel peanut cookies seemed like the way to go.
The caramel portion of this recipe comes from these amazing caramel-flavoured chocolate chips I found at the supermarket. They might just be the best smelling ingredient I have ever encountered (round of applause for Nestlé, please), and they taste just as good. If you can’t get your hands on any of these, you can use regular caramel chips, or, failing that, good ol’ chocolate chips (you can never go wrong with chocolate).
I used a mix of plain and self-raising flours (both gluten free), which helps the cookies to spread outwards and grow in size. Using a mix of caster sugar and brown sugar gives the cookies a richer flavour.
The result is a rich, crispy cookie that melts in the mouth. I like these cookies because, while they have a strong caramel flavour, they’re not sickly sweet, and you can still taste the robust flavour of the peanuts. They are the perfect accompaniment to a nice cup of tea or coffee.
Crispy Caramel Peanut Cookies
makes 20 medium-sized cookies
125g butter, softened
1/3 cup caster sugar
1/3 cup + 2 tbsp light brown sugar
1/2 tsp baking soda (bicarbonate of soda)
1/2 tsp xanthan gum
1 cup gluten free plain flour
1/2 cup gluten free self-raising flour
1/4 cup roughly chopped peanuts (unsalted)
1/3 cup caramel choc chips (or any other kind of caramel or chocolate chips)
- Preheat oven to 170ºC. Cream butter and sugars in a large mixing bowl (I did it by hand, but you could use an electric mixer). Add egg, and beat to combine.
- Stir in flours, baking soda, xanthan gum, peanuts and caramel chips. Mix well until there are no visible patches of flour left in the dough, and the caramel and peanuts are evenly distributed throughout the mix.
- Using slightly damp hands (the dough will be very sticky), roll teaspoons of dough into balls, and place on a non-stick baking tray (or a regular baking tray lined with baking paper). Flatten the balls of dough slightly with the palm of your hand, ensuring that you leave at least 3cm between each cookie, as they will spread a lot when baked.
- Bake for 30 minutes, or until browned and crispy. Turn the oven off, leave the door slightly ajar, and let the cookies rest inside the oven for five minutes. Transfer cookies from the baking tray to a wire rack and allow to cool completely.