Peanut Biscuits Very Fine
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g butter, soft
- 125 g peanut butter
- 75 g suar, white
- 140 g suar, brown
- 15 g vanilla suar
- 1 egg (s), size M
- 1 teaspoon, heaped baking powder
- 50 g rated chocolate, dark
- 130 g peanuts, roasted and salted
- 1 package cake icing, dark
- 225 grams flour
Print Recipe
Pin Recipe Instructions
- Line two to three baking sheets with parchment paper.
- Beat the butter and sugar until frothy, stir in the egg. Sieve the flour and baking powder onto the foam mixture, mash the chocolate shavings a little and add them, finely chop the peanuts and add them in the same way, stir everything and use the piping bag and smooth nozzle No. 10 or larger to squirt piles about a two-euro piece on baking paper, Leave a gap, they will melt a little, at 160 ° C hot air, preheated, bake for about 10-15 minutes, they should be golden yellow.
- After baking, pour liquid chocolate icing into a disposable piping bag, cut off a very small point and draw lines criss-cross over the cookies. Let dry.
- They are very fine and taste great like peanuts. They can be well packed and stored in a cool place in tightly fitting cans for 4-6 weeks. The number of cookies results from how big or small you spray them on.
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