Honey peanut twirls for Rosh Hashanah

0:00MUSIC All right, well, tomorrow marks Jewish New Year known as Rochoshana, wins sweets and honey symbolise the hope for a happy and prosperous year ahead. And these honey, peanut, twills are the perfect one for the traditions served alongside the classic combination of apples and honey. And today we're joined by two members of the Monday morning. Cooking Club Lisa Goldberg and Marilyn Chamers. Welcome to London to see you guys. Let's get started, Lisa. We've got our mixture ready to go. What's in there? Simple as always. We have got flour, sugar, butter, egg white and honey. You throw it all into food processor or you use a stick blender until it looks like a vache. And then we're sprinkling with dark chocolate and roasted salted peanuts. Wow. So it's easy, right? OK, so you've got to get them lovely and thin though. Is that the trick? Yes, the trick is to make them as thin as you possibly can. This tiny bit of mixture is actually enough for two medium-sized trays. And you just need to spread it really, really thinly.

1:02Just keep going. We use the technical term, smear. Yes, yeah. And you really need to smear. You take them too obviously because that's going to make it easier once you've cooked it. Yes, you must. The temptation when you do this sort of thing at home is you want to make it thicker because you want to make it better, but that's not going to work here now. No, it's not because that's going to be really soft and we want it to be really crisp. Yep, got it. OK, so. And then, yes, so then you do that and then we're putting the toppings on and then how long we pop in it in the oven. OK, so we're in it at 180 convention or 160 fan for us. The recipe says 15 minutes, but I start looking at about 11. OK. And what you're looking for is golden brown from edge to edge. OK, it's really important that it's golden brown. And then you'll pull it out of the oven and it will look exactly like this one. There it is. There it is. And then the kids have fun breaking it up. And I want to tell you when it comes out of the oven, it's going to be soft and you're going to think it hasn't worked. But wait, 10 minutes and it comes crisp. Good. Just on the countertop. Yep, just on the countertop like this. Crunch and like that. Oh, I like that.

2:02That's great. Right now, honey is a big part of Russian honey of course. Talk us through the significance of that, Marilyn. Jewish New Year is all about having traditions that remind us and hope for a sweet New Year ahead. And so we put honey on almost everything. Wafers, honey cake, dipping apples in honey, putting it on the bread. We just want to remember to have a sweet sweet. Sweet sweet sweet. And that's what you've got the apples and the honey here. So is this served before? When has this served in the meal? So this is like at the very beginning of the meal. Well, pass this round and everyone will take a slice of apple. Just like this and dip it in the honey. Very simple to remind us of the sweet things. Very simple. Right now, there are these twills perfect way to finish the meal along. Well, this is kind of dessert, isn't it? It is. This is the beginning and this is the end. Honey, honey, honey. All right, can we taste this? Yeah, go. Well, and actually they said no and you would already grabbed it and put it in your mouth. Delicious. I have one job here at this section and this to taste them.

3:04That's so good. That's so good. That's so good. The salty peanuts really. And it's nice. But in the honey and the butter, that is a delightful, delightful treat. Lisa Merron, thank you very much for that. Thanks for listening. Thanks for letting us. Thank you for letting us. You're leaving this all here for us, right? Just fine. You can find the full recipe over on our Instagram page at CookingOn7. And in the Monday morning, Cooking Clubs new book, A Year of Jewish Cooking, that is out for you right now. Oh, thank you so much, ladies.