This recipe was submitted by the Peanut Marketing Board and featured in the Thursday, 24 November 1960 edition of the ‘Kingaroy Herald News’.
Ever heard of it before? Well here’s how to make it.
Four ozs. grated cheese
2 ozs. butter
1 egg yolk
1/2 teaspoon paprika
1 cup plain flour
1 egg white
1 cup chopped salted Kingaroy peanuts
Place grated cheese, softened butter, egg yolk, salt and paprika in basin. Stir to blend evenly.
Sift in plain flour gradually, mix to firm dough. Beat egg white slightly in shallow bowl.
Take small portions of paste and shape into finger-lengths; dip in egg white then coat well with the chopped salted peanuts.
Place on a greased tray and bake in hot oven (400 degrees F.) about 12 minutes or until crisp and golden.
Serve warm or reheated.