Opskriften her er en som jeg har brygget sammen over lidt tid.

The combination of salts peanuts, dark sugar notes, chili og mørk chokolade er meget vanedannende hvis man er chilielsker ;o)

About . 32 stk

Ingedienser:

200 gr smør

250 gram creamy peanutbutter eller 300 gram crunchy peanutbutter

150 gram ristede saltede peanuts

200 gr mørk chokolade 70-80%

225 gram muscovadosukker, molasses or brown sugar

225 gram rå rørsukker

2 store æg eller 3 små

375 gram hvedemel

1 tsk bagepulver

1 tsk natron

Crushed chili powder or to taste (jeg bruger 3-4 toptsk hot pulver)

maybe some. extra chocolate and chili for garnish

How to:

Make sure the butter is at room temperature or melted before you start.

Beat butter and peanutbutter well. Whip the two kinds of sugar in – they must not whipped completely, de må gerne knase meget.

Hak peanuts og chokolade mellemgroft og hæld dem i smørblandingen sammen med de øvrige ingredienser.

Mix everything well – add a little water if absolutely necessary – but hand heat should be enough to soften the butter and combine them.

Roll balls of dough the size of a good tablespoon. Rul evt. 32 kugler med det samme, so the dough distributed 'right'.

Sæt 8 kugler på en bageplade beklædt med bagepapir og tryk dem let flade (6 – 8 cm). They flow together and a bit out during baking, so it does not matter that the dough 'break’ i lidt patient. it goes nemmest if you dip your fingers in a bowl hiking when you press them flade – It does not matter that they get a little wet.

Bag dem i hold ved 180 grader i ca. 12 minutter. Keep an eye on them – maybe they should have a minute or two more or less in your oven. They must be finished, but not browned, on the surface and still soft in the middle.

List baking paper with the cookies gently plate and onto the kitchen table and let them cool a minute or two before they very carefully with a wide spatula moved to a wire rack to cool completely.

When they are cold, they can alternatively. decorated with melted chocolate and more chilli.

Store in a tightly sealed cake tin possibly. lined with baking paper.

I kagerne på billedet har jeg har brugt 3 toptsk knust chili af en hot variant hjembragt fra en tur i Indien. Cakes may take a little more chili than most people think, so be not nearly the first time.

Chilli upstairs is a 'Vaada’ knust chili (pul biber) which ones you can buy from immigrant greengrocers. This is a strong possibility – they can be obtained from all mild and deropad.

Is not the chili will be some really good regular cookies without.

Tips:

Cookies do can be frozen with contains. We pack them in pairs to wrap. They can be eaten straight from the freezer.

On a chilly day it works great with a cup of good, strong, freshly ground coffee and chilibrownies. I think that they are best when they have 'set themselves’ refrigerated until the following day (and the following days).

Yum – de er nogle af yndlingskagerne her ;o)

Ingredients:

200 gr god mørk chokolade ca 70 – 80 %

250 gr butter

150 gr rå rørsukker

4 æg

150 gr hvedemel

1 small teaspoon salt

4 spsk kakaopulver

100 gr hvid chokolade

chili to taste – I use fresh (like from the freezer)

150 – 200 gr valnøddekerner

How to:

Smelt smør og chokolade sammen i en lille gryde ved meget svag varme og stil det til side så det kan køle lidt af.

Turn on the oven at 175 degrees celsius.

Liberating chillies for core and chop medium-fine. I like that you have to be able to bite into small pieces chili, but not for large.

Chop the white chocolate very rough. Do the same with walnuts, they will almost halved just think I.

When the oven is running hot, Beat eggs and sugar until light and frothy.

Turn flour, salt, cocoa, chili, nuts and white chocolate.

Reversible butter / chocolate mixture into. Although it should be turned well, touch as little of it as possible, so the eggs retain a little airiness.

Hæld det i en form på ca 25 x 25 cm og bag dem midt i ovnen i ca 25 minutter ved 175 grader. The cake should be very soft in the middle – almost liquid, but see baked on the outside.

Cool the cake – like in the refrigerator and cut then into small square chunks and serve.

Tips:

You can easily use ground chili – experience is just another.

Now use a good chocolate and organic eggs. Gode ingredienser giver god smag.

Tried with particular:

– 2 aribibi gusano, 2 aji pineapple, 2 balloon. Was yummy. Fine chilibid in a way where everyone can eat it – one can smages chilien.

– 3 aribibi gusano, 2 aji pineapple, 2 balloon. The extra Aribibi could not particularly taste. Kan godt forsøges med 1 mere næste gang.

– 4 aribibi gusano og 4 aji pineapple. Most can easily be here. Not strong, but a pleasant sensation of chilli in 'aftertaste’

– 8 aribibi gusano – min favorit ;o)