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Crispy Peanut Thins with Strawberries & Cream

Crispy Peanut Thins with Strawberries & Cream

Author: By Kasia Yoko
Date: 2025-08-27

Some desserts don't need Michelin-star drama - they just need butter, sugar, and a little cheek. Enter my crispy peanut thins: golden, lacy bites that behave like brandy snaps but with more character. They're part biscuit, part toffee, and when coaxed into a little curve, they become edible boats ready to ferry strawberries and whipped cream straight to your lips.

You'll need:

• Butter

• Sugar

• Honey

• Flour

• Chopped peanuts

• A whisper of cinnamon

• A pinch of nutmeg

How it goes:

1. Preheat the oven 180°C.

2. Melt the butter, sugar, and honey slowly - patience here, about 30 minutes on the gentlest heat.

3. Let the molten toffee rest for 10 minutes (you don't want scrambled flour).

4. Stir in the flour, peanuts, and your spice perfume.

5. Drop small spoonfuls on a lined tray, leaving breathing room - they spread like gossip.

6. Bake at 180°C for 5-8 minutes until just blushing golden.

7. Once they've cooled slightly, drape them over walking sticks, wooden spoons, or anything with a curve to get that playful taco shape. Let them set.

The filling:

Whip cream with a drizzle of honey and a sigh of vanilla. Slice up fresh strawberries - sweet, tart, in season and begging for this stage.

To serve:

Load up the cooled peanut thins with cream and berries. Bite. Expect crunch, cream, and strawberry juice making polite introductions on your tongue.

It's simple, it's naughty, and it's summer on a plate. Think of it as brandy snaps gone on holiday with peanuts and coming back with a tan.