Peanut Hottie Biscotti VIDEO!

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.

 

 

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Check out the hamper of goodies Peanut Hottie sent me

 

Peanut Hottie Biscotti Recipe

 

160g plain flour

25g Peanut Hottie

1 tsp baking powder

150g caster sugar

2 medium eggs

60g peanut M&Ms

30g peanuts

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.

 

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Peanut Hottie Jam Tarts

 

Peanut Hottie Jam Tarts

 

120g plain flour

55g butter (cubed)

20g peanut hottie

2-3 tbsp cold water

Raspberry jam

 

~ 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

 

 

 

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