Archive for Downsizer For an ethical approach to consumption
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marigold
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Peanut biscuits - recipeAs requested by someone ages ago, sorry it's taken so long...
8oz gluten free flour (or wheat flour)
half a teaspoon of gluten-free baking powder
2 tablespoons Demerara sugar
2oz butter
4oz roasted salted peanuts (I actually use a 100g bag, but a few more nuts wouldn’t hurt)
1 egg, lightly beaten
water to bind
Mix dry ingredients together, rub in butter, add peanuts (can be lightly crushed first), stir in egg and enough water to make the mixture just hold together.
Use your hands to squish the mixture into a greased shallow baking tray (mine is 11.5in x 7.5in, slightly bigger might be better). When it is fairly evenly spread use a fork or the back of a spoon to smooth it out. Mark into squares or fingers before baking. Alternatively shape into balls and flatten them onto a greased baking sheet.
Bake at about 180deg C for 20-25 minutes. Check halfway through and adjust timing if necessary. Cook until the bars are browning a little at the edges and shrinking – the idea is to get them as dry as possible. Cool on a rack.
Should work with any flour, but cooking time may vary. I use 1oz ground almonds, 3oz buckwheat, 4oz brown rice flour.
This recipe makes fairly plain biscuits, I suspect most people would prefer more sugar, so adjust to your own taste, especially if using wheat flour.
It occurred to me when it was too late that it might be nice to mix in half or two thirds of the peanuts and press the rest into the top of the mixture, so they get nice and toasty when cooked. Next time!
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