Create your own peperos with the kids these school holidays!
Ingredients
Macadamia peperos
- 7 g packet dried yeast
- 1 tsp caster sugar
- 1 tbsp macadamia oil plus extra for bowl
- 250 g plain flour
- 1 tsp salt
- 1 egg yolk lightly whisked
Salted caramel macadamia peperos
- 75 g unsalted butter best-quality
- 50 g soft light brown sugar
- 50 g caster sugar
- 50 g golden syrup
- 125 ml double cream
- 1 tsp sea salt
- breadsticks
- 1/4 cup unsalted macadamias finely chopped
Chocolate macadamia peperos
- 100 g white chocolate melts
- 100 g dark chocolate
- 100 g milk chocolate
- salted and unsalted macadamias finely chopped
- hundreds and thousands
- silver sprinkles
- breadsticks
Instructions
Macadamia peperos
- Add the yeast and sugar to 160ml warm water in a large bowl, set aside for 10 minutes. Add the oil and then mix well.
- Gradually add the flour and salt and combine well. Turn the dough out onto a lightly floured surface and knead for 5-8 minutes, adding more flour if too sticky. Put the dough into an oiled bowl, cover and leave for 30 minutes.
- Preheat the oven to 190°C and line at least 2 baking trays.
- Roll out the dough into a rough, flat rectangle. Using a sharp knife, slice a finger-sized piece from the long side of the rectangle. Roll into a stick approximately 8cm in length and 1cm in width. Place onto the lined baking trays and lightly brush with egg yolk, repeat with the remaining dough.
- Bake for 10-15 minutes, or until the breadsticks are lightly golden-brown and feel firm to touch. It is best to check them after 5 minutes as they can burn easily. Remove the breadsticks from the oven and leave to cool on the baking trays.
- TIP: These can be made ahead and kept in an airtight container in the freezer for 3 months or can be stored in the pantry for 4 days.
Salted caramel macadamia peperos
- Melt butter, sugars and golden syrup in a small heavy based pan and simmer for 3 minutes, stirring occasionally.
- Add cream and sea salt and stir with a wooden spoon. Set aside to cool slightly.
- Dip breadsticks in caramel and coat with chopped macadamias. Allow to set.
Chocolate macadamia peperos
- Line a baking tray with non-stick baking paper. Place each type of chocolate melt in a separate heatproof microwave-safe bowl. Heat, uncovered, in 1 minute bursts on HIGH (100%) power, stirring every minute with a metal spoon or until smooth. Alternatively, place each bowl over a saucepan of simmering water and melt the chocolate in the bowl.
- Spread macadamias, hundreds and thousands, silver sprinkles or any other coating of your choice over a plate.
- Dip a breadstick into the melted chocolate and immediately roll in the coating of your choice.
- Place peperos on tray and allow to set. Repeat with remaining ingredients.
Nutrition
Calories: 4523kcalCarbohydrates: 511gProtein: 55gFat: 263gSaturated Fat: 139gPolyunsaturated Fat: 11gMonounsaturated Fat: 95gTrans Fat: 2gCholesterol: 552mgSodium: 4866mgPotassium: 1949mgFiber: 28gSugar: 279gVitamin A: 4040IUVitamin C: 2mgCalcium: 531mgIron: 29mg