Peanut Butter Biscuits
These, because they always love them, are good for children to make. But don’t let that stop you making them for grown-ups as well.
Makes 28 biscuits
This recipe is from Delia's Cakes
| 75g spreadable butter|
| 110g chunky peanut butter |
| 110g soft brown sugar|
| 175g plain flour, plus a little extra |
| 75g shelled unsalted peanuts|
| 1 large egg, lightly beaten |
| ¾ level teaspoon bicarbonate of soda|
| a little demerara sugar|
| Pre-heat the oven to 180°C, gas mark 4|
|Equipment: You will need two large baking sheets, with non-stick liners (or greased)|
First of all place all the ingredients (except the demerara sugar) in a bowl and mix them together to form a stiffish dough.
Now, because the mixture is sticky, flour your hands then shape lumps of the mixture with your hands to form walnut-sized balls.
Next tip a small heap of demerara sugar onto a working surface and place a ball of mixture in the sugar. Flatten it slightly, flip it over and place it (sugared side up) on the baking sheets.
The biscuits will spread, so allow some room for expansion.
Bake them, one sheet at a time, near the centre of the oven for 18 minutes, or until the biscuits feel firm when tested with the fingertips.
Leave them to cool and harden slightly on the baking sheet before transferring them to a wire cooling tray with the aid of a palette knife.
Store them in an airtight tin.
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