We had a lovely saturday with Lorenzo’s classmates and their parents: scavenger hunt, lunch in the country, chats and laughs.
At home I worked hard because I had no time to housekeeping douring the week; now I’m on the sofa, watching Dexter ( I know, not a new serie but I have to recover some good series from the past) and I have the time to work on this post for tomorrow and thinking about a gluten- free recipe I have to do for a partnership.
Nigella Lawson never miss a hit we can say.
This recipe comes from “ How to be a domestic goddess“, it’s so easy you can make it with children too and those sweet and salty peanut biscuits can stay crisp for days in an airtight box.
The only thing I have changed is about fats: on the book you find 100 gr butter and 50 gr vegetable shortening, I dislike vegetable shortening and I used all butter.
Biscuits turned out great anyway.
Nigella also says small peanuts are better: in Italy salted peanuts come in a single size, not so big but maybe this note is important if you live outside my country! 🙂
The dough will be very soft: I chilled it for 30 minutes before scooping dough balls on the baking tray, I think it helps dough stay in shape when baked.
This recipe is ideal for school fairs, pic-nics, sunday breakfast.
We all love the sweet and salty taste and the crumbliness.
- 75 gr light muscovado sugar
- 150 gr unsalted butter
- 1 large egg
- 1/4 vanilla pod seeds only
- 175 gr self- raising flour
- 125 gr salted peanuts
- Beat soft butter with sugar, egg and vanilla seeds. Add flour and peanuts, combine weel.
- Dough will be very soft, store in fridge for 30 minutes then scoop, on a baking tray lined with baking sheet, small balls of dough.
- Bake at 370°F untill gold. Out of the oven cookies will be very soft, let them cool. When cooled biscuits will be very crumbly, they will be tougher after a day or two.