Small shortbread taste of peanuts absolutely greedy terribly melting in the mouth and absolutely do!
I had already made cookies made from peanut butter ( HERE), but unlike those, they do not contain flour, so I was curious to see if there would be a big difference in texture. And I must confess that no, the two versions give very crumbly texture in the mouth.
Both say it is useless to try to soak in a glass of milk (or another course), you do not come away ...
I had at my disposal as unsalted peanuts. So I roasted and salted myself. The thing is very simple, and can provide the right amount of salt.
Just put them in a large nonstick skillet and sprinkle with fleur de sel. Let them brown slowly over low heat, stirring frequently pan for a uniform color.
Unlike Martha, who uses a creamy peanut butter, I opted for a crunch. It reinforces the crispy side and increases the amount of chips peanut.
P. 164
≈ 22 quantities
(proportions divided by 2 compared to the original recipe)
90 g flour
1 pinch of baking soda
1 / 4 tsp of natural vanilla extract vanilla powder
115 g butter
125 g butter Creamy peanut crunchy
50 g sugar
50 g brown sugar
1 / 2 egg
35 g of roasted salted peanuts
***
Preheat oven to 180 °
the robot Cream on medium speed butter, sugar and brown sugar until the mixture whitens and frothy . Add egg, vanilla and peanut butter. Stir in flour and finally the baking.
finally Add peanuts.
Place small mounds of dough on a baking sheet lined with parchment paper, spacing them sufficiently apart. Flatten with lightly floured hands and draw a grid with a fork.
Cook 25 10 min until edges are lightly browned .
Let stand 5 minutes before take off and let cool completely on rack.
Store in an airtight container and eat within 3 days .
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