Nutty semperit
This soft pastry base has a thin layer of peanut spread sandwiched in the middle for flavour and a layer of chopped glazed peanut on top for crunch.
1. Mix SCS Salted Creamery Butter with icing sugar until fluff. Then add in the vanilla essence.
2. Next, pour in all dry ingredients and mix well. Rest for 5 minutes.
3. Separate the dough to 2 portions. Roll in between 2 plastic sheets to 3mm thickness. Chill in the fridge.
4. Remove from the fridge, once the dough is slightly hardened. Spread the first portion with peanut butter and cover with the other one on top. Chill in the fridge again until the dough hardens.
5. Cut into smaller pieces and top with egg wash and crushed nuts.
6. Bake at 160°C for 20 minutes or until cooked.
Photo credit and recipe courtesy of: SCS
