John Myers
Ingredients for 1 servings:
- 125 g butter, soft
- 125 g peanut butter
- 75 g sugar, white
- 140 g brown sugar
- 15 g vanilla sugar
- 1 egg(s), size M
- 1 tsp, heaped baking powder
- 50 g dark chocolate shavings
- 130 g peanuts, roasted and salted
- 1 package of cake icing, dark chocolate
- 225 g flour
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
with peanut pieces and peanut butter, makes about 65 pieces
Line two or three baking sheets with parchment paper. Cream the butter and sugar until fluffy, then beat in the egg. Sift the flour and baking powder onto the foam mixture. Lightly crush the chocolate shavings and add them. Finely chop the peanuts and add them as well. Mix everything together. Using a piping bag fitted with a smooth nozzle (size 10 or larger), pipe small heaps about the size of a two-euro coin onto the parchment paper, leaving space between each heap so they spread slightly. Bake at 160°C (convection oven), preheated, for about 10-15 minutes; they should be golden yellow. After baking, fill a disposable piping bag with the liquid chocolate glaze, snip off a very small tip, and pipe lines crisscrossing over the cookies. Let them dry. They are very fine and have a wonderful peanut flavor. They can be stored for 4-6 weeks if well wrapped and refrigerated in airtight containers. The number of cookies depends on how large or small you pipe them.
Facebook Comments