I love peanuts and when the guys @PeanutHottie asked for bloggers to come up with a recipe containing their product and make a video blog of the process I jumped at the chance.
I’ve not made a video blog before and it’s always good to develop new skills. I’ve always wanted to be Nigella and here’s my chance to present to the camera! Of course my husband / director took the opportunity to learn a new skill too and now he’s made one iMovie he thinks he’s Quentin Tarrantino!
Peanut Hottie sent me a hamper with some peanuty goodies which included peanut butter, salted peanuts, peanut M&Ms, Snickers and of course 2 jars of Peanut Hottie (peanut butter and peanut butter & chocolate flavour).
I took the Peanut Hottie to work to get my friends to sample it as a drink and we had a chat about some of things they like to eat and what they would like me to make for them. After a lot of discussion and research I came up with my variation on an Italian classic – biscotti. Here’s my recipe for ‘Peanut Hottie Biscotti’.
I hope you enjoy the video.
Peanut Hottie Biscotti Recipe
160g plain flour
25g Peanut Hottie
1 tsp baking powder
150g caster sugar
2 medium eggs
60g peanut M&Ms
1 snickers bar chopped
~ Heat oven to 180C/160C fan/gas 4 and line a large baking sheet with baking paper.
~ Sift the flour, Peanut Hottie and baking powder in a bowl. Add the caster sugar nuts and chocolate bar. Add almost all the eggs and mix to combine. Use more of the egg if needed.
~ Scoop onto a baking sheet and shape into a sausage shape with lightly floured or wet hands.
~ Flatten to a 3cm thickness, then bake for 20 mins until lightly browned on top.
~ Remove and slide onto a chopping board, then reduce the oven to 160C/140C fan/gas 3.
~ Wait for the biscotti to cool and firm up then cut the log into 1cm thick slices and return to the baking sheet, cut-sides up. Bake for 10-15 mins until crisp, then cool on a wire rack.
~ Enjoy with a nice mug of Peanut Hottie, and try not to eat the whole batch in one go!
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I had a trial run making shortcrust pastry using Peanut Hottie, however I wasn’t able to video this but here’s the recipe and a photo of some jam tarts I made with the pastry.
Peanut Hottie Jam Tarts
120g plain flour
55g butter (cubed)
20g peanut hottie
2-3 tbsp cold water
~ Put the flour and peanut hottie in a large bowl and add the cubes of butter.
~ Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
~ Using a knife, stir in just enough of the cold water to bind the dough together.
~ Wrap the dough in clingfilm and chill for 10-15 minutes before using.
~ Roll out the pastry and cut into rounds
~ Press into a jam tart baking tray and fill each tart with a teaspoon of raspberry jam.
~ Bake at 180C/160C fan/gas 4 for 10-15 minutes