Roasted Peanut Crisp

The original Cookie Crisp found in Chinese bakeries is made of almonds. Since I didnt have the required amount of almonds at the time of baking, I used roasted peanuts instead. And surprisingly, this Roasted Peanut Crisp turned out well and is a big hit with the kids now.
 
Ingredients
2 egg whites
A pinch of salt
1/2 teaspoon vanilla extract
1/4 cup plus 2 tablespoons castor sugar
1/4 cup plus 2 tablespoons all purpose flour
1 cup roasted peanut slices
2 1/2 tablespoons butter, melted
 
How To
Preheat the oven to 180 degree celsius and line a baking sheet with parchment paper.
 
Beat the egg white, salt, vanilla extract and sugar in a bowl. Whisk until sugar is completely dissolved. Add flour and whisk until there are no lumps. Now fold in the roasted peanut slices and butter.
 
Spoon 1 tablespoon of the batter onto the baking sheet and spread the batter into a 2 to 3-inch circle. While doing this, ensure that the peanut flakes are not overlapping. Spoon in the rest of the batter with the circles placed at least 1 inch apart.
 
Bake for 9 to 12 minutes until these crisps turn slightly golden brown. Remove from baking sheet and allow to cool on wire rack.
 
Source: Adapted from U Try It food blog
 
Notes: Instead of making circles with the batter, I spread the whole batter thinly on the baking sheet. After the crisp had cooled down, I just broke it up randomly.