makes
20
prep
20 minutes
cook
20 minutes
difficulty
Easy
makes
20
serves
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- ⅔ cup (100 g) roasted peanuts
- 200 g (7 oz) butter
- 2 tbsp peanut butter
- 6 egg whites
- 200 g (7 oz) icing (confectioners’) sugar, plus extra for dusting
- 80 g (2¾ oz) plain (all-purpose) flour
- 1 tbsp crushed roasted peanuts
Instructions
- Preheat the oven to 180°C (350°F). Grease a 20-hole friand tin.
- In a food processor, blend the ⅔ cup roasted peanuts to a fine powder.
- Melt the butter in a small pot and cook until it is lightly browned but not burnt. Add the peanut butter and leave to cool.
- Beat the egg whites and icing sugar in a bowl until firm peaks form. Gently add the flour, a little at a time, then add the peanut powder and the butter mixture. Gently fold together, being careful not to deflate the egg whites.
- Spoon the batter into the friand tin and sprinkle the crushed peanuts over the top. Place in the oven and bake for 15 minutes.
- Serve the friands warm, dusted with icing sugar.
Images and text from Saka Saka by Anto Cocagne & Aline Princet, photography by Aline Princet. (Murdoch Books, RRP $45)
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
