These crumbly rings, filled with a multitude of peanuts, are a sweet memory of childhood. It's hard to resist these crunchy and brittle cookies, which have an irresistible flavor of roasted peanuts.
In a bowl, mix the soft butter with the sugar and salt. Add the egg and mix again briefly to incorporate it. Combine the flour with the baking powder, add it to the mixture, and quickly knead to form a smooth, non-sticky dough. Do not knead for too long! Wrap the dough and place it in the refrigerator for 30 minutes.
Then, roll it out to a thickness of 5-6 mm (I divided the dough into 2 beforehand), cut out rings of 10 cm (I used a tartlet mold as a cutter) and make a hole in the middle of about 3.5-4 cm (I used a cap). Place them on a baking sheet lined with parchment paper.
Gather the leftover dough, form it into a ball again, and roll it out once more. Cut out rings again. Do this until the dough is used up.
Place the tray in the refrigerator for 20 minutes (or 10 minutes in the freezer if you have space).
Preheat the oven to 180°C, static heat.
Coarsely chop the peanuts with a knife and place them in a bowl.
Beat the egg into an omelet.
Take the cookies out of the fridge, brush them with beaten egg on the surface, then generously sprinkle them with peanuts, pressing down a little to make them adhere well.
Bake for 18-20 minutes or until the rings are lightly golden. Let cool for 10 minutes, then transfer to the serving dish.
To finish, dust with powdered sugar if desired.
0 servings
15
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EN