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.
I have the irresistible urge to spread jam on these! they look delicious Helen!
ReplyDeleteSuperman's weakness might have been Kryptonite, but peanut butter is mine!
ReplyDeleteThese look delicious Helen and I can't believe there are only 3 ingredients. Will def be trying em out.
Oh wow, only three ingredients? I'm going to have to send this onto my food loving but non cooking sister. Even she could make those and she loves PB!
ReplyDeleteYou know, to accomodate people with peanut allergies, you can bake with sun nut butter. It tastes exactly like peanut butter but is made with Sunflower seeds.
ReplyDeleteHi Lisa - Wow, now that is an idea :)
ReplyDeleteHi Peter - Ahh yes, the power of the peanut butter jar can never be understimated! I always take an extra dollop and lick it from the knife :)
Hi Lorraine E - There are a few variations of this recipe on the internet. I adjusted the sugar levels - you could probably use even less if you wanted to.
Hi Allie - Thanks for the tip. I hadn't heard of sun nut butter before, but that's a handy tip to know!
No flour..?? wow..!!
ReplyDeleteHi Mama Bok - Nope, no flour. Rich and buttery and peanutty instead :)
ReplyDeleteI've adapted your recipe to use nutella instead, and added some pistachios to it - and it worked!
ReplyDeleteOh and I used syrup instead of sugar.
The only problem is that nutella is less viscous than nutella, so me flattening the cookies meant it came out really thin, more like biscuits than cookies.
Anyhow, it turns out excellent :D
Now, everytime I walk by the cookie jar, one biscuit/cookie "magically" disappears.
Hi ~an* - Wow, that variation sounds deliciously decadent. No wonder they keep "disappearing" :)
ReplyDeleteHi im slightly allergic to wheat, and i had saved this page for future reference...i'm just about to make it!
ReplyDeleteHi Jennifer - I hope they turned out well :) Enjoy!
ReplyDelete