My friend Drakey came to visit me, and while here cooked up a storm. Left behind in the wake of the storm was, among other things, a pile of peanuts. I don't usually cook all that much with nuts, but hate things to go to waste. So what to do with them? Time to get inventive. Saturday morning, I got the itch to bake so... peanut shortbread was born.
Peanut shortbread (original recipe by Kiriel)
2 and a half cups of plain flour
250g butter (cold) chopped
100g caster sugar
1 cup of peanuts
Roast the peanuts in a slow oven for 20 minutes. Process in a food processor until it resembles fine bread crumbs. Add the butter, flour and sugar. Blend until it forms a dough.
Roll out to 5mm and cut out shapes. Cook 10-15 minutes in an oven at 180 degrees until golden.
Option 2: divide the dough in two. Knead food colouring into one half. Roll out on a piece of baking paper to make a rectangle 5mm thick. Roll the other half of the dough to make the same size and shape. Carefully place it on top of the original. Roll the dough just a little to connect the two sheets. Roll the dough up from the long edge to make a long roll. Put in the fridge to cool. Slice in thin slices and then bake for 10-15 minutes in a 180 degree oven.