Peanut Babouches
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Ingredients:
Pastry:
* 1 carton double cream(200g) * 1 pinch salt * 250 gr flour
Filling:
* 500 gr peanuts * 100 gr icing sugar
Preparation:
Pastry : in bowl, mix double cream with salt then add gradually flour until smooth dough. Freeze for 1 hour.
Peanut filling : roast peanuts a few minutes, let them cool then mix with sugar, until malleable. Divide into balls and roll out into long
ribbons of 5 cm thickness.
Take out pastry of freezer and divide it into bits then spread them thinly with a pastry roller. Place ribbons on the pastry then roll
over until it's totally covered. With a knife, separate covered ribbon from the rest of pastry.
Flatten lightly ribbons and cut into bits of 0.5cm thickness (slipper shape). Place them onto greased tray and bake in preheated and moderate oven for 15min.
Flatten lightly ribbons and cut into bits of 0.5cm thickness (slipper shape). Place them onto greased tray and bake in preheated and moderate oven for 15min.
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