Loose and aromatic biscuits with a rich apricot flavor are ideal for your tea party. Peanuts add texture to the liver, while apricot jam gives a mouth-watering appearance and a slightly sour taste. For cooking, you can use roasted or dry peanuts - it all depends on your preference.
Ingredients:
- Butter - 150 g
- Peanuts - 200 g
- Apricot jam - 150 g
- Powdered sugar - 150 g
- Flour - 1 tbsp.
- Starch - 1 tsp
- Baking powder - 1 tsp.
- Water - 2 tbsp. l.
- Salt - 10 g
Preparation:
- Grind the peanuts with a blender or coffee grinder. For the texture of the cookies, it is best if most of the peanuts are reduced to small crumbs.
- Use a mixer to beat the crushed peanuts, softened butter and powdered sugar.
- Stir in the starch, flour and baking powder into the resulting mass. Baking powder can be replaced with baking soda, slaked vinegar. Beat the mixture until you have a greasy, textured dough.
- Dissolve a pinch of salt in two tablespoons of water. Pour the salted water into the dough gradually, stirring occasionally to avoid clumping. As a result, you should get a soft, pliable dough that does not stick to your hands. If you see that the dough is too sticky, then add a small amount of flour or starch.
- When the dough is done, start to separate small pieces with a spoon. Roll small balls out of them. Then proceed to flatten the balls and shape into neat cakes.
- Line a baking sheet with baking paper and place the resulting tortillas on top of it. Make sure that the tins are far apart from each other, as they will grow in size during baking.
- To make a depression in each cake, take any small round object with a flat bottom (cap, bubble, etc.). Wrap it with cling film and rotate to create indentations in the cakes.
- Place the apricot jam in the indentations. If there is no jam, you can replace it with fresh apricots sprinkled with sugar or any other jam.
- Preheat oven to 180 degrees. Place cookies to bake. The cookie will be ready in 15 minutes. Remove the finished cookies from the baking sheet and cool. Sprinkle with powdered sugar on top for garnish.
