Homemade peanut butter biscuits
Despite the current schoolyard crisis around peanut allergies, I can't imagine a childhood without peanut butter. Peanut butter sandwiches eaten with a glass of milk; peanut butter on warm toast with thick slices of banana; peanut butter and strawberry jam on fluffy white bread; peanut butter on thick rounds of rice cake slathered generously with butter...
These peanut butter biscuits are easy peasy to make and travel and keep well too. The omission of flour means these biscuits are rich and buttery, with a strong peanut flavour. Have a glass of milk on hand and enjoy the trip down memory lane.
Easy Peasy Peanut Butter Biscuits
1 cup crunchy peanut butter
2/3 cup sugar
1 egg, lightly beaten
Preheat oven to 180C.
Mix peanut butter and sugar until combined. Add egg and incorporate well.
Allow to rest for five minutes.
Roll small walnut-sized balls and place onto lined baking trays.
Flatten gently with a fork to create a criss-cross pattern.
Bake for about 12 minutes or until golden.
Leave on tray for 2 minutes to harden slightly, before transferring to a wire rack to cool.
Makes about 22.
Variation: Reduce sugar to 1/2 cup and add 1/2 a teaspoon of salt. Drizzle top of cooled biscuits with melted chocolate, or coat them with chocolate on the bottom.
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9/26/2007 11:59:00 pm