White peanut corners

Ingredients for 1 servings:

• 150 g flour
• 65 g butter
• 65 g sugar
• 1 tbsp vanilla sugar
• 1 tsp baking powder
• 1 egg(s)
• 80 g jam (currant)
• 120 g sugar
• 200 g peanuts
• 120 g butter
• 2 tbsp water
• 100 g white chocolate coating

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

Something different than classic nut corners

Knead the first six ingredients into a dough. Roll it out on a sheet of baking paper to a size of approximately 25 x 30 cm. Spread with the blackcurrant jam. Rinse the salted peanuts a little, and add a little salt to the unsalted ones – but carefully and sparingly. They can have a slight salty taste, but not too much. Finely chop the peanuts, but don’t grind them. Melt the butter and sugar in a saucepan, bring to a brief boil with the water, and add the peanuts. Bring back to a boil and let the mixture cool slightly, then spread it over the dough. It’s best to leave about 1-2 cm free around the edges, as the top layer will still spread. Bake at 175 degrees Celsius for about 25 minutes, until the caramel layer turns brown. Remove from the oven and carefully cut into squares, then into triangles, and let cool. It’s normal for the edges to still be very soft, but they will harden slightly. Don’t overbake, or they won’t be moist anymore. After they’ve cooled, dip the two pointed corners in white chocolate or cover them with it. I make the peanut corners quite small and then snack on one every now and then. They’re easy to store in a metal tin; they’ll keep for at least two weeks.