Summary

Ingredients

• 150 grams flour
• 65 g butter
• 65 g suar
• 1 tablespoon vanilla sugar
• 1 teaspoon Baking powder
• 1 egg (s)
• 80 g jam, (currant)
• 120 g suar
• 200 g peanuts
• 120 g butter
• 2 tablespoon water
• 100 g couverture, white

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Instructions

1. Knead a dough from the first six ingredients. Roll this out on baking paper, approx. 25 x 30 cm in size.
2. Brush with the currant jam.
3. Rinse salted peanuts a little, add salt to unsalted peanuts - but carefully and sparingly. They can have a slight salty taste, but not too much. Finely chop the peanuts, but do not grind them.
4. Melt the butter and sugar in the saucepan, briefly bring to the boil with the water and add the peanuts. Bring to the boil again and allow the mixture to cool slightly, then distribute it on the dough. It is best to leave about 1 - 2 cm free at the edge, as the top layer will still run.
5. Bake at 175 degrees for about 25 minutes, until the caramel layer turns brown. Take out of the oven and carefully cut into squares, then triangles and let cool. It is normal that the corners are still very soft, but they harden a little. Do not bake too long, otherwise they will no longer be juicy.
6. After cooling, dip the two pointed corners in white couverture or brush them with them.
7. I make the peanut wedges pretty small and then nibble one in between. You can keep them in a metal box, they will last for at least two weeks.