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Honey & Peanut Shortbread
Serves 4
  • 250g butter
  • ½ cup honey
  • 1 ¾ cups plain flour
  • ½ cup rice flour
  • ½ teaspoons baking powder
  • ⅓ cup Soland peanuts,blanched and granulated
  • Beat the honey and butter in a bowl until it is creamy.
  • Lightly stir in the flour and baking powder.
  • Lightly butter the base of a 20 x 30cm lamington tin and spread in the dough.
  • Sprinkle the blanched peanuts on top of the dough and bake for 1 ¼ hours at 160oc.
  • Take out of the oven and cut into slices while hot.
  • Let the dough cool completely in the tin before storing in an airtight container.







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