Dried cookies and shortbread - Algerian Cuisine
Peanut Butter and Raisin Crunchies
Salem Hello
For us, these croquants, or croquets as they're called in our house, are the must-have cookies for snacks.
I like to vary them often, much to the delight of my husband, who is also a big fan. We grew up with these cookies or dry cakes, seduced by their taste and irresistible crunchiness.
They were the perfect accompaniment to our afternoon café au lait.
Crunch them and dip them in hot milk to melt them.
Croquants with Peanut Butter and Raisins
Raisin Croquets
I flavored them with peanut butter, which adds extra flavor to the raisins. I also used bicarbonate for lack of baking powder and I find the taste is better.
I've shared several variations with you to show you how much we like them. You can check out other recipes HERE and HERE and HERE etc...
I've given you the quantities used, knowing that it's for 5 puddings or two plates, to give you an idea. Nothing prevents you from dividing or reducing the quantities.
Peanut Butter and Raisin Crunchies
Ingredients
5 eggs
280 g sugar
26 cl oil
3 g salt
2 heaped tablespoons peanut butter
10 g baking soda
120 g black raisins
700 to 710 g flour
Gilding :
1 egg yolk
A little soluble coffee
1 tablespoon milk
Sesame seeds
Peanut Butter and Raisin Crunchies
Preparation :
1- Preheat oven to 200°C and line baking sheets with baking paper.
2- Place the eggs, sugar, salt and peanut butter in the bowl of a food processor or in a bowl fitted with a mixer, and whisk until the mixture whitens.
3- Drizzle in the oil while whisking. Mix flour with bicarbonate and raisins. Stir in the flour, bicarbonate and raisins to form a dough that sticks slightly to the hands.
4- Lightly oil your hands and take a portion (roughly 5 portions), ball it up and roll it into a regular sausage the size of the length of the baking sheet. Place them on the baking sheet, lower them a little and smooth the sides with a horn.
5- Mix egg yolk, milk and coffee. Brown the pasta bars, making diagonal lines with a fork. Sprinkle with sesame seeds.
6- Bake in the oven for 20 to 25 minutes. Remove, cut on a bevel and put back in to brown the cut sides.
Peanut Butter and Raisin Croquets
Croquets with peanut butter Croquets with raisins Croquants with raisins Algerian cookies aid ramadan croquants