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
|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|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: You will need two large baking sheets, with non-stick liners (or greased)|
This recipe is from Delia's Cakes
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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Straight from the old book into the new, with not a hint of change. Same crisp crunchiness, same snap as you break one in half, and same reminder of how very much better they are homemade.
These have always been personal favourites, and in this edition we have added chopped crystallised ginger and made them even better.
If you like chocolate and orange as a combination, then forget Jaffa Cakes. These are in a completely different class.
Still lovely after all these years. Still popular with children and with everyone else.
This very well-behaved dough can put up with quite a bit of punishment, and is therefore ideal for children to play around with. You can buy proper cutters for making ‘men’ but in fact you (or your children) can pick any shaped cutter you like.
This will always be the very best shortbread I’ve tasted. The secret of its success is the inclusion of semolina, which gives it that special texture. I will always be indebted to my friend John Tovey, who gave me the recipe
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