INGREDIENTS
- For the mass:
- – Flour 250 g
- – Impalpable sugar 120 g
- – Butter 120 g
- – 2 yolks
- – Salt 1 pinch
- – Water c/n
- For the filling:
- – Lemon juice 1 unit
- – Lemon zest 1 unit
- – Impalpable sugar 400 g
- For the duvet:
- – Chocolate tub c/n
- HOMEMADE PEANUT BAR:
- – Peeled peanuts, with out salt 500 g
- – Sunflower oil 10 tbsp
- – Whites 2 pcs.
- – Salt 1 pinch
- – Brown or brown sugar 300 g
- – Honey 1 tbsp
- – Water 50 g
- – Vanilla essence 1 teaspoon
Take pleasure in some scrumptious lemon cookies
PROCEDURE:
1. In a bowl, beat butter with added sugar till sandy.
2. Add the yolks and taste with lemon zest.
3. Add flour and salt. Incorporate till you obtain a easy and homogeneous however not elastic dough.
4. Prepare the dough between plastic wrap or separators. Place within the chilly for not less than 1 hour.
5. Take away from the chilly. Minimize roughly 5x5cm squares with a cutter or measuring nicely with a ruler and minimize with a knife. Prepare the caps on a plate and bake at 160° for 10 minutes, they need to not tackle shade. Reserve.
6. For the filling: Add the sugar with the lemon juice and a pinch of zest little by little till you obtain a well-mixed consistency. Stick with it a sleeve.
7. Be a part of the caps in pairs with this filling, place them within the chilly for half an hour and canopy them with the chocolate coating melted in a bain-marie.
8. Place on parchment paper or plastic wrap and refrigerate till the coating hardens.
HOMEMADE PEANUT BAR:
1. Toast the peanuts within the medium oven.
2. Place in a processor together with the oil and course of till a paste varieties. When you prefer it smoother, you may then put it in a mixer or blender.
3. However, put together a thick syrup by placing the sugar, honey and water on the warmth.
4. As soon as it reaches a boil, it must be cooked for roughly 7 extra minutes, till you get a blonde, nearly caramel syrup (118 levels).
5. When the syrup is sort of prepared, start to beat the egg whites till stiff with a pinch of salt. Pour the syrup in a stream over the egg whites, whereas persevering with to beat till the combination is barely heat.
6. When the smoothie is heat, fragrance with 1 teaspoon of vanilla essence. Combine the meringue obtained into the peanut paste, integrating in an enveloping method. The preparation will instantly tackle a agency consistency.
7. Pour right into a 20 cm pudding container. At 30 cm moistened with a separator, movie or butter paper. Distributing evenly and smoothing the floor nicely.
8. Cowl and funky for an hour till agency so you may unmold it and minimize it into parts. The longer you let it sit, the consistency will enhance. It may be stored at room temperature if the climate is cool, in any other case hold within the fridge.
