Peanut Sticks

Dough:

1. First process all ingredients with the dough hook of the hand mixer until they are roughly crumbly and then knead with your hands to form a smooth dough. Then divide it into 4 equal portions and roll each out between 2 layers of baking paper to form a rectangle 17 x 25 cm (approx. 3 mm thick). Place these 4 sheets of dough on top of each other on a large, firm surface and put them in the refrigerator for approx. 30 – 40 minutes.
2. Meanwhile, chop the peanuts (if there are a few larger pieces, that’s okay too). Then mix them in a bowl with the brown sugar and keep them ready.
3. Preheat the oven to 180 ° O / bottom heat. Line the baking sheet and a large surface with baking paper or foil. When the plates have set, take 2 of them out of the refrigerator, carefully peel off the baking paper and place them next to each other on the tray. Then beat the egg white with a hand whisk until it forms small bubbles, spread it thickly on both plates and evenly distribute the chopped, sugared peanuts on top. Finally, apply light pressure to both surfaces with a palette or the back of a tablespoon, thus pressing the loose peanuts down a little.
4. Slide the tray into the oven on the 2nd rail from below and bake for about 8-10 minutes. Then take it out briefly and cut both dough sheets with a sharp knife or a pizza roller into 6 x 2 cm sticks. Then put the tray back in the oven and finish baking for the rest of the time. The dough of the plates should no longer be liquid for cutting. So always see if you can cut after 8 or 10 minutes. The total baking time is around 15-17 minutes. They should be golden brown in color.
5. When the first 2 plates are baked, carefully pull them from the sheet onto a grid with the paper or foil, lay out the sheet again and place the two other sheets on top. These are not coated, but simply baked. The process of cutting after half the baking time is the same here.

To fill:

1. Stir the peanut butter with the tablespoon of cream a little more smoothly, pour into a piping bag and cut off the tip so that a 5 mm small opening is created. Then carefully break apart the pre-cut, cooled sticks, squirt 2 thin strips of the filling onto each “bare” one, place one with a peanut cap on top and press lightly. It is advisable to fill in small steps, i.e. not more than 4 pieces at a time. This way the peanut butter cannot dry out and the top cookie sticks better to it.
2. Baking and cutting makes the production very simple and quick. Even if the dimensions are not exactly exact, they can be put together well. Simply cut off any protruding areas carefully with a sharp knife. This preparation means there are no “annoying” remnants of dough that have to be rolled out and cut out again. The “uneven” leftovers from the cutting can easily be nibbled after baking. They taste good, they just don’t look so perfect and so these cookies are definitely “suitable for beginners” ……. 😉
3. The above number of people refers to a portion of 50 pieces.