Monday 8 September 2014

Peanut Butter Shortcrust Pastry.

So this is just a very small post to share something I believe some of you may be interested in!

As you are probably aware, peanut butter is everywhere at the moment. It's in biscuits, tarts, chocolates, even milkshakes! A few weeks ago, I decided to try out a new recipe called a 'Snickers Bar'. This is a dessert which is based around the very popular peanut and caramel chocolate bar, but with a twist or two! But I came across a problem pretty much straight away! The recipe I was using called for a few random ingredients that I had never heard of, which are usually not even available in Australia. This meant that I was unable to make the peanut butter base! I didn't want to just add the peanut flavour into the chocolate mixture like normal, so I was pretty determined to find a way around this problem. After scouring the internet for a peanut butter pastry recipe, I had no luck. So....I decided to make up my own! 

Here it is: 

Peanut Butter Shortcrust Pastry (Based on recipe from Taste.com)

© 1 1/2 cups plain flour
© 75g butter, chilled, chopped
© 50g peanut butter 
© 1/3 cup caster sugar
© 1 egg yolk
© 1 tablespoon chilled water
  1. Combine flour, butter, peanut butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together.
  2. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in baking paper and refrigerate for 30 minutes.
  3. Place pan on a baking tray. Line pastry case or tin of choice with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Allow to cool.



This recipe actually worked really well. Since peanut butter has a high fat content, I felt comfortable substituting nearly half of the butter in this original recipe for it. I also baked my pastry in a spring-form tin, which allowed me to later fill it with my mousse mixture. As long as you use grease-proof paper or oil spray, you should be fine! 





Until next time, happy baking.

xx

1 comment:

  1. Hi Jacoba,
    We would like to share your blog's recipes on myTaste Australia (www.everyrecipe.com.au).
    Adding your blog will make your content available to our users and send you additional traffic.

    To have a better visibility and compare the number of visits of your blog with other popular Australian sites, install the myTaste widget.

    You can add your blog from the main page in the Top Blogs section (Food blogger? Join!).

    Hope to see you soon on myTaste,
    myTaste Australia

    ReplyDelete