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Peanut Biscotti (Jugu Cake)

Also known lovingly by most of the family as ‘Jugu Cake’ is a wonderfully nutty biscotti, crispy as a cookie, yet crumbly as a cake and deliriously delicious. This gorgeous tea-time treat is a family favourite!
Print Recipe
Servings: 30 Slices
Ingredients Method

Ingredients
  

  • 1/2 kg peanuts roasted then peeled and grinded roughly
  • 250 gm margarine at room temperature
  • 2 1/2 cups all-purpose/plain flour
  • 1 1/4 cup granulated sugar
  • 1 egg
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 cup milk use as needed

Method
 

  1. Mix all the ingredients (EXCEPT FOR THE MILK) together in a bowl, stir with a wooden spoon or rub together with your hands..whatever you’re comfortable with. Then gradually add the milk (you might not need all of it so just add a bit at a time until the mixture reaches a soft but not watery consistency. Remember it’s not supposed to be a dough, it should be a VERY THICK batter.)
    Grease a tray, and shape as best as you can 3 long logs…each should be approx. 1 and a half inch wide. Don’t worry they will spread out and rise up during baking to almost double the size!! Brush with egg yolk mixed with a bit of milk.
    Bake at 180 C for about 20 mins or until golden and crisp. Cool on rack, then slice and serve! 🙂