This recipe comes from from Country Calendar Homestead Baking in which Allyson Gofton uncovers the baking secrets and stories of farming families who have featured on Country Calendar. At Glenbrae, in Carrington, near Carterton, Helen McFadzean makes peanut chews which are a favourite with the shearers and backpackers who come to work there. Helen likes recipes such as this one, which use pantry staples and keep well. Add a chocolatey note by using Coco Pops instead of Rice Bubbles. For a glamour touch, use macadamias or pistachios instead of peanuts.
Recipes reproduced with permission from Country Calendar Homestead Baking by Allyson Gofton, published by Penguin, RRP $50. Recipes © Allyson Gofton and individual contributors. Food photography © Alan Gillard.
Ingredients
| 125 g | Butter |
| ¾ cup | Sugar |
| 1 Tbsp | Milk |
| 1 Tbsp | Golden syrup |
| 1 cup | Flour |
| 1 tsp | Baking powder |
| 1 cup | Rice bubbles |
| 1 cup | Blanched peanuts, raw or roasted, roughly chopped (Main) |
Directions
- Heat the oven to 180C (160C fan bake). Set the rack in the centre of the oven. Grease a 20cm x 30cm slice tin and line the base and sides with baking paper.
- Heat the butter, sugar, milk and golden syrup in a saucepan over a low heat until the sugar has dissolved. Alternatively, use a microwave: place all the ingredients in a microwave-proof bowl and heat on high for about 1 minute or until the butter has melted. Stir to mix well.
- Sift the flour and baking powder into a bowl and stir through the Rice Bubbles and peanuts. Add the wet ingredients and mix well. Press into the prepared slice tin.
- Bake for 15–20 minutes or until golden in colour. Mark into bars while warm. Cut when cold.
