Salty peanut and sesame cookies

Salty peanut and sesame cookies

Bánh lạc vung

By
From
Real Vietnamese Cooking
Makes
20
Photographer
Michael Fountoulakis

The Vietnamese have always loved the combination of salty and sweet flavours, which in Western countries is now becoming fashionable as well.

Ingredients

Quantity Ingredient
185g plain flour
105g ground peanuts
80g caster sugar
1 teaspoon salt
100g butter, at room temperature
1 egg yolk, lightly whisked
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds

Method

  1. Sift the flour, ground peanuts, sugar and salt into a bowl. Using your fingertips, rub in the butter until combined. You may need to add a small amount of water if the mixture seems too dry. When combined, lightly knead the dough on a work surface, then leave to rest in the refrigerator for 20 minutes.
  2. Roll the dough between two sheets of baking paper until it is 5 mm thick. Cut into discs using a 5 cm biscuit cutter and place on a baking tray. Brush the cookies with the egg yolk and sprinkle with the sesame seeds. Place the tray of cookies in the fridge and chill for 10 minutes.
  3. Meanwhile, preheat the oven to 180°C.
  4. Take the tray directly from the fridge into the oven and bake for 15 minutes. Remove from the oven and leave to cool.
  5. These cookies will keep for 1 week in an airtight container.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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