Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Peanut butter
How it's done
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Dough
Put the butter in a bowl, add the sugar and all the ingredients up to and including the egg. Grate in a little lemon zest, squeeze out 1 tsp juice, add, and beat with the whisk attachments of the mixer.
Add the flour, mix, quickly combine to form a dough (do not knead), flatten a little, cover and chill for at least 1 hr.
Peanut butter
Coarsely chop 30 g peanuts, set aside. Grind the remaining peanuts in a food processor for about 5 minutes until the mixture is creamy. Mix in the Fleur de Sel.
To shape
On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 4 mm thick. Cut out stars (approx. 4 cm in diameter), place on two baking trays lined with baking paper.
Brush half of the biscuits with water, sprinkle the reserved peanuts on top.
To bake
Approx. 10 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
Biscuits
Spread peanut butter onto the flat side of the undecorated biscuits, place the decorated biscuits on top and press down gently.
| Shelf life: | Store in an airtight container for approx. 1 week. |
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