Ingredients
- 400 g fresh cream
- 3 jars of whole yogurt
- 145 g honey
- 125 g shelled and peeled peanuts
- 65 g sugar
- one yolk
- baking powder for cakes
For the recipe for peanut biscuits and honey and yogurt ice cream, bring half of the cream to the boil with 120 g of honey. Turn off and add the remaining cream and let it cool. Also add the yogurt, mix and pour into the ice cream maker.
For the biscuits: put the peanuts, the tip of a teaspoon of yeast, 25 g of honey, the sugar and the yolk in the mixer. Blend everything until you get a coarse pasty mixture, in which you can still see a few pieces of peanut. Collect the mixture into a ball, cover it with plastic wrap and let it rest in the refrigerator for 20 minutes. Then roll it out between two sheets of baking paper to a thickness of 3 mm. Cut out the cookies with a hexagonal or round pastry cutter (diameter 5.5 cm). Knead the scraps again and roll them out until the mixture is finished. You will get about 20 cookies. Place them on a plate lined with baking paper and bake at 160 ° C for 12-13 minutes. Serve the biscuits, cold, with the ice cream.
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