Peanut snails

Ingredients for 1 servings:

• 300 g flour
• 100 g sugar
• ½ tsp, leveled baking powder
• 1 egg(s)
• 1 egg yolk
• 170 g butter
• 2 tbsp, levelled cocoa powder
• 1 vanilla pod(s), the pulp
• 170 g peanuts (unsalted)
• 1 egg white

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Shortcrust biscuits

Chop the peanuts. Combine the flour and baking powder in a bowl. Add the sugar, butter, egg, egg yolk, and vanilla seeds and knead. Then divide the dough in half and knead one half with the cocoa powder. Refrigerate the dough for about half an hour. After chilling, roll out two rectangles, one about 3 cm longer than the other. Brush the longer piece of dough with egg white and top with chopped peanuts. Then place the shorter piece on top and sprinkle with egg white and peanuts again, leaving the longer edge free. Then roll the dough sheets up from the uncoated edge and shape them into rounds. I usually put the dough back in the freezer for another half hour, after which it’s easier to slice. Cut into slices of about 0.5 cm and place them on a baking sheet lined with parchment paper. Bake in an oven preheated to 170 degrees Celsius for about 10-15 minutes. This makes about 50 cookies.