I’m Marriam Essa-Sayed, a proudly South African Muslim.
“Foodeva Marsay” is my ‘Lifestyle Blog’, with which I “Aspire to Inspire” for the pleasure of my Creator above. A simple to understand blog which entails a fusion of my many passions in life.
You will find “Foodeva Marsay” dotted with my inspiring recipes , as well as some of my Travels, Reviews and Photography.
I look forward to, and appreciate, any feedback. I can be reached on the contact details provided or via the social media link ups to me.
These cookies taste like the Beacon Sweets (Nut Puffs), it’s a subtle peanut butter/caramel flavoured cookie, that’s easy to prepare in a jiffy!!!
It’s been ages since I got down to my weekly bake up, only because I had challenged myself to STOP being a Cookie Monster 😂😋…I can proudly say I’ve been Cookie Monster Free for 2 months now🎉🎉🎉
Having worked in a Food Research Lab, it’s mission to keep the Researcher in me from experimenting with new ideas as they pop into my head. This week has been my 1st weekly meet-up, for 2015, with my lovely friends, so I have excuse enough to bake up this batch of cookies…Afterall Sharing is Caring right 😉 .
I do hope You give my recipe a try, and I always look forward to your comments👍
💕 Foodeva Marsay 💕
PEANUT BUTTER PUFF COOKIES
AUTHOR : FOODEVA MARSAY/MARRIAM S
Makes ± 24 Medium Cookies
125g Salted Butter (at room temperature)
1/4 Cup Vegetable Oil
3/4 Cup Brown Sugar
1/4 Cup Peanut Butter (smooth variety)
1/2 teaspoon Caramel Essence
1/2 teaspoon Baking Powder
1/2 teaspoon Cream of Tatare
1 and 1/2 Cup Cake Flour (or more)
~Cream together the Butter, Oil and Sugar, until light and fluffy.
*Don’t worry if the sugar granules have not all dissolved in creaming stage, This is what gives the end product the “candy crunch” like the “Nut Puffs Sweets” ;).
~Add the Peanut Butter, essence, baking powder and Cream of Tatare, to the creamed mixture, and beat well until all combined.
~Make a soft dough with the Flour, using a little at a time, until dough doesn’t have a sticky feel, but still soft enough.
~Shape dough into ping pong ball size rounds and flatten slightly.
~Bake at 160 -170 Degree Celsius for ± 10 minutes, until cookies are browned.
~Let cookies rest on baking sheet for 5 minutes before carefully removing with a pallete knife.
~When cookies have completely cooled off, dust tops with sifted Icing Sugar.
~These are now ready to be stored in your cookie jars, to be ENJOYED at tea time☕. (💕 Foodeva Marsay 💕)
*Do Not be Alarmed when the Cookies are soft to the touch when removed from the oven, ensure you allow them to cool on baking sheet, before transferring to a wire rack.
* Once fully cooled down and a few hours after baking, the cookies turn into delightfully crisp goodness ;).
(💕 FOODEVA MARSAY💕)