Peanut Shortbread recipe
ingredients
5 oz (150 g) wholemeal flour
1 oz (25 g) rice flour
1 oz (25 g) molasses sugar
4 oz (125 g) polyunsaturated margarine
3 tbsps honey
4 oz (125 g) finely chopped unsalted peanuts
1 oz (25 g) rice flour
1 oz (25 g) molasses sugar
4 oz (125 g) polyunsaturated margarine
3 tbsps honey
4 oz (125 g) finely chopped unsalted peanuts
method
1. Mix the flours and sugar together in a bowl. Rub the margarine into the mixture and knead to form a soft dough.
2. Roll out to a 12 by 6 inch (30 by 15 cm) rectangle.
3. Mix together the honey and finely chopped unsalted peanuts.
4. Spread over the shortbread and roll up. Slice at 1/4 inch (5 mm) intervals.
5. Bake for 30 minutes at Mark 3 (160°C) 325°F.
2. Roll out to a 12 by 6 inch (30 by 15 cm) rectangle.
3. Mix together the honey and finely chopped unsalted peanuts.
4. Spread over the shortbread and roll up. Slice at 1/4 inch (5 mm) intervals.
5. Bake for 30 minutes at Mark 3 (160°C) 325°F.
serving amount
makes 20
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
