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Shortbread biscuits with peanuts

Shortbread biscuits with peanuts, Prescriptions, Any category, Any kitchen, Pastries and desserts, American cuisine, Cookies, Shortbread biscuits

Ingredients portion 4

Salt pinch

Butter 200 g

Wheat flour 370 g

Sugar powder 120 g

Chicken egg 2 pieces

Vanilla sugar 30 g

Leavening agent 10 g

Peanuts 200g

Cooking instructions 30 minutes

1 In a deep bowl, mix together the chopped butter, icing sugar, one egg, vanilla sugar and salt. Mix thoroughly in the blender.

2 Mix the flour (350 g) with the baking powder. Add to the mixture and knead the dough. Place in the refrigerator for 30 minutes.

3 Sprinkle the work surface with flour (20 g) and roll out the dough. Cut out the shapes using the moulds.

4 Line the tray with parchment paper. Place the biscuit pieces on the tray and place in the freezer for 15-20 minutes.

5 Peel the peanuts, roast and chop them.

Toast with feta cheese, bacon and quail eggs

6 Whisk the egg in a container. Take the biscuit dough pieces out of the freezer and brush with the egg. Sprinkle with the nuts.

7 Bake the shortbread biscuits with peanuts for 15 minutes at 200 degrees.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .