PEANUT SHORTBREAD
kK NEAD % Ib. butter, 1% Ib. peanut butter, 14 oz. plain flour, % Ib. castor sugar together until very smooth, and roll out a third of an inch thick. Lay on a swiss-rol] tin and press back edges. Now cream 2 oz. castor stgar with 2 oz. butter, add 3 oz. finely chopped peanuts and 2 oz. plain flour. Spread this mixture on the shortbread, then sprinkle over some rough broken peanuts and press them in slightly. Mark in sections and bake in a hot oven until pale brown, taking about 30 minutes. If kept in a tin peanut shortbread will keep for some weeks.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19570712.2.55
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New Zealand Listener, Volume 37, Issue 935, 12 July 1957, Page 32
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106PEANUT SHORTBREAD New Zealand Listener, Volume 37, Issue 935, 12 July 1957, Page 32
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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