Ingredients :
Butter, chilled	125 grams
Margarine	75 grams
Icing sugar	100 grams
Egg yolk	1 pcs
RAFLESIA Wheat Flour	275 grams
Cornstarch	30 grams
Ground ginger	1 tbsp
Filling Ingredients :
Roasted peanuts, coarsely chopped	100 grams
Granulated sugar	100 grams
Peanut butter	200 grams
Instant coffee	1 tbsp
Egg wash :	Eggs yolk
Decoration: Melted dark cooking chocolate 50 g, melted white cooking chocolate 25 g

(pj/mkt)

HOW TO MAKE :

Filling: Mix all filling ingredients together. Stir well and shape into small balls. Set aside.
Beat butter, margarine, and icing sugar for 30 seconds.
Add the egg yolk and beat until well combined.Add sifted RAFLESIA wheat flour, cornstarch, and ground ginger. Mix well.
Take a portion of dough, flatten it, place the filling in the center, then shape into a ball. Arrange on a baking tray greased with margarine.
Bake in a preheated oven at 150°C (bottom heat) for 15 minutes. Brush with egg wash, then bake again at 150°C (bottom heat) for about 15 minutes until cooked.
Decorate with melted chocolates.

Yield: approx 600 grams