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1
For the filling: chop peanuts and mix in a bowl with brown sugar and cinnamon; set aside.
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2
Put flour, butter, sugar, salt and peanut butter into food processor.
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3
Mix until small pieces are formed.
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4
Add water and mix until it just holds together.
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5
Turn out on a floured flat surface and knead dough with floured hands one or two times just that dough holds together.
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6
Divide it into two parts.
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7
Layer plastic wrap on surface and well first part of dough with a floured rolling pin to a size of approximately 8.5 x 12.5 inches; set aside.
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8
Do the same with the second part of the dough.
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9
Sprinkle the filling onto this part of the dough.
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10
Cover it with the other part of the dough.
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11
Roll up from the short side to form a spiral.
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12
The plastic wrap will be of help.
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13
For Jumbo spirals roll up from the long side (a little bit tricky).
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14
Cover in plastic wrap and put into the fridge for at least 30 minutes.
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15
Meanwhile preheat oven (390F/200C).
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16
Line a baking tray with parchment paper.
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17
Take spiral out of the fridge and cut with a long knife into 1/4 - 1/2 inch thick slices.
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18
Before each cutting put knife into very hot water.
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19
Place spirals on baking paper with the aid of a cake shovel.
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20
Bake for 15-20 minutes until slightly to light golden brown.
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21
Take tray out of the oven and let cool spirals on tray for 5 minutes.
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22
Using a cake shovel remove spirals from tray and let cool completely.
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23
NOTE: the roll up and forming of the spiral as well as the cutting into slices can sometimes be a little bit tricky, be patient.
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24
Cooking time is chill time and baking time.
