Tuesday, June 15, 2010

Peanut snap crackle recipe

I know when you review a cookbook you're meant to try lots of different recipes from it. But what happens when you find one that's so good, you just have to make it again? That's what has happened with Annabel Langbein's Peanut Crunch recipe from Anyone can Bake.

This recipe is so yummy. I made it for the second time the other night for our Monday night group bible study. One of the girls ate three pieces, even though she told me she doesn't usually like peanuts.

As well as being yummy, this recipe is the baker's friend because you have to ice and cut it while still hot. No desperate waiting around for things to cool before you get to try a bit. (I hate waiting for baking!) Once sliced you do put it in the fridge to set, but I think it's totally legitimate to eat a piece still warm and crumbly.

Note:  I've re-named this recipe Peanut snap crackle because there's a crackly pop element to it that 'crunch' just doesn't encapsulate. I've also tweaked the recipe ever so slightly, according to what has worked best for me.

Base ingredients
  • 140g butter
  • 1T golden syrup
  • 1c Rice Bubbles
  • 1c plain flour
  • 1/2c sugar
  • 1/4t salt
  • 1c roasted peanuts, roughly chopped
Chocolate icing ingredients
  • 2c icing sugar
  • 2T cocoa
  • 1T butter
  • 5T boiling water
1. Preheat oven to 170C. Line a 30cm x 24cm baking tin with baking paper.

2. Melt butter and golden syrup in a pot.

3. Add other ingredients and combine.

4. Press into tin and bake 15 minutes until golden.

5. Ice while hot with chocolate icing. To make it, sift icing sugar and cocoa into a bowl.

6. Add butter and boiling water. Stir until smooth.

7. Dip a butter knife in a cup of boiling water and use hot knife to spread icing over base.

8. Cut slice with a hot knife after icing and place in a fridge to cool before storing in an airtight container. It will keep for about 1 week.

Makes around 24 squares.

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