As Crumbly As Can Be
I’m a slave for cookies. And for any nuts. So when one afternoon Nadrah brought these bad boys, I know I was soooo gonna finish them all by myself.
In Indonesia we are familiar with kue bangket: Indonesian cookies that boast very crumbly-melt-in-your-mouth texture commonly produced by the use of sago flour or arrowroot flour. Another family of this nibble is sagon **which, I think, naturally got the name from the flour**. Kue bangket itself had been developing into wide variations depending on what additional ingredients people throw in: ginger, kenari (java almond), sesame seed, even grated lime rind. They’re all good, by the by.
Here, you meet another kue bangket. It doesn’t use sago or arrowroot flour, though. The texture was amazingly achieved by toasting the flour, using lots of finely ground peanuts, and the use of oil instead of butter. They are inclredibly crumbly, melt in your mouth, not very sweet, simply peanuty without excessive buttery taste you usually get in ordinary peanut cookies. Perfect like a perfect pair of jeans that fits perfectly on you. Feels just right.
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Me too. I’m not a coffee person, but I prefer black coffee rather than the sugared one. I have to admit though, that if only it got certain kick, the black black will be just perfect. It needs biscotti.
