Ginger-Peanut-Chips

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
3 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 60
  • 75 g unsalted peanuts
  • 1 (approx. 10 g) tiny piece
  • 7-10 Tbsp fresh ginger
  • 250 g Flour
  • 7-10 Tbsp Salt
  • 1 Egg (Gr. M)
  • 2 TABLESPOONS Oil
  • 60 g + 12 g diabetic sweetness
  • 120 g cold butter/margarine
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Finely chop the peanuts. Peel ginger and dice very finely or press it through the garlic press.

  2. 2

    Mix flour, 1 pinch of salt and peanuts. Add egg, oil, 60 g sweetness, fat in pieces and ginger. Knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth dough.

  3. 3

    Cut the dough into thirds, form into rolls and wrap in foil. Let rest in the refrigerator for about 1 hour.

  4. 4

    Cut each roll into 20 approx. 1 cm thick slices and shape them into croissants. Place on 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for 12-15 minutes.

  5. 5

    Sprinkle with remaining sweetness. Let it cool down.

Nutrition Facts

KCAL
50 kcal
CARBS
4 g
FATS
3 g
PROTEINS
1 g