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29 Oct 2016

Peanut butter biscuits

My better half loves peanut butter so I got a 1 kg tub of pure peanut butter - no added salt, sugar or fat. I like it in things but not really on it's own - which is good for my waist! Today I thought I'd try a biscuit recipe, I also swapped the butter for rape oil - as it's cheaper and healthier than butter.

  • 225 g sifted self-raising flour
  • fat, either vegetable oil or butter:
    • vegetable oil, doesn't contain any water:
      • 60 g rape oil
      • 15 g water
    • butter, naturally contains about 20% water:
      • 75 g butter
  • 50 g crunchy peanut butter
  • 50 g golden-syrup or runny honey
  • 25 g muscovado sugar

Mix the flour, peanut butter and oil (or butter) in a large bowl with your fingers until it resembles bread crumbs. Works best if you gradually add the oil. This works much better than you would think.

Next add the sugar, syrup/honey, and start to form into a dough ball, add the water as you go. You need a firm dough ball that may need more or less water - depends on how wet your peanut butter is.

Form the dough into small walnut sized balls and flatten with a wet fork - creating a criss-cross pattern on top. Space apart on a greased baking sheet - allowing them to flatten and expand outwards.

Back in a warm oven, 180°C/170°C fan/Gas 4 for 10-12 minutes, turning half way. Leave on the sheet for a minute before transferring to a wire rack to cool.