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Peanut and Orange Cookies

These cookies are completely wonderful with a hot cup of tea. They are crispy and delicate around the edges, yet chewy and a little denser in the center. With the subtle flavors of crunchy peanut butter and grated orange zest, they are not overly sweet — just very satisfying! They are a snap to make and will keep well in an airtight tin for several days — if they last that long!

Peanut and Orange Cookies

4 oz. butter (8 tbs.)
3 oz. light brown sugar (½ cup packed)
1 oz. golden syrup (2 tbs.)
1 tbs. crunchy peanut butter
4 oz. self-rising flour (¾ cup)
2 oz. rolled oats (½ cup plus 1 tbs.)
grated zest of 1 orange
1 oz. salted peanuts, chopped (3 tbs.)

Heat the oven to 325°F and line 2 baking sheets with parchment paper.

In a small saucepan, combine the butter, sugar, golden syrup, and peanut butter. Gently heat until the butter has melted and the sugar has dissolved.

In a large bowl, combine the flour, oats, and orange zest. Make a well in the center and add the butter mixture. Stir well. (It will seem too liquid at first, but will firm up as you go.) Roll into 24 1″ balls and place on the prepared baking sheets. Flatten slightly, then sprinkle with peanuts. Bake for 15-17 minutes, until pale golden in the center and slightly brown along the edges. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

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