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Peanut and Chocolate squares

These delicious bites last well in a sealed container for 4 days and are ideal for many occasions. The peanuts in the topping give a lovely texture and add interest to the flavor of the squares.
Shortbread base:

375ml (1½ cups) cake flour
125g butter
Approximately 15ml (1 Tbs) water

Sift flour into a bowl and rub in the butter. Slowly add in a little water at a time, until a smooth dough is formed. Alternately, fit a food processor with a double knife steel blade and process until the mixture forms a ball.
Wrap the ball of dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 180˚C. Prepare an oven roasting pan by greasing well. Line the base with baking paper and grease again.
Roll out pastry large enough to cover base of prepared pan. Prick all over with a fork.
Bake for about 15 minutes. Cool down before covering the base with the topping.

Topping:

Raspberry jam
1 large egg white
125ml (½ cup) castor sugar
125ml (½ cup) desiccated coconut
30ml (2 Tbs) cocoa powder, sifted
5ml (1 Tsp) vanilla essence
250g (about 1½ cups) unsalted peanuts (you can roast if you wish)
Icing sugar for dusting

Spread jam over the base.
Beat egg white until stiff and slowly add in the castor sugar. Fold in the desiccated coconut and the cocoa powder and combine well. Add in the vanilla essence and finally the peanuts and mix well. Spread topping over the jam and bake for a further 20 minutes.
Cool in the pan before cutting into squares. If you wish, you can dust with icing sugar before serving.

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.