These crisp and crunchy biscuits are a delicious treat, particularly for fans of peanut butter (for a gluten-free version, click here).
Makes around 24
Prep Time: 30 minutes + chilling time
Cook Time:10 minutes
Ingredients
120g unsalted butter, room temperature
100g sugar
110g packed light brown sugar
130g crunchy peanut butter*
1 large egg
160g plain flour
3/4 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/4 teaspoon salt
*Can be made with smooth peanut butter, but I'm a fan of texture so prefer crunchy.
Method
Beat the butter until it is light and fluffy. Add both lots of sugar and beat for a few more minutes until it is evenly dispersed. Mix in the egg and peanut butter until combined.
In a separate bowl, mix the flour, bicarbonate of soda, baking powder and salt.
Gently stir the dry ingredients into the wet mixture until a dough forms.
Cover the bowl with cling film and let it chill in the refrigerator for at least half an hour. This will make the dough easier to handle.
Preheat the oven to 190°C. Line a baking tray with baking paper.
Shape the dough into small balls. Line the balls up on a baking tray, leaving space between them. Use a fork to flatten the balls and create a criss-cross patttern.
Bake for 9 minutes until the biscuits turn golden brown. Let them cool on the baking tray for a few minutes and then move them to a wire rack to finish cooling.
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