How to make peanut butter chocolate chip biscuits…

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It’s the Queen’s Birthday long weekend here in Sydney, and I should be writing…which means, of course, that I’m baking.

These peanut butter chocolate chip biscuits are super easy to mix up, super quick to bake, and taste super tasty- especially with a cup of tea. As the name would suggest, they do contain peanut butter, so take care that there’s no one with nut allergies in the vicinity… I know, I know, but you can’t be too careful, right?

This recipe comes from Matthew Evans’ Winter on the Farm.

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Anyways, the recipe is below:

What you need to do first…

Preheat the over to 350C and line a couple of baking trays with baking paper

What you need…

  • 150g dark brown sugar
  • 100g softened butter
  • 1 egg
  • ½ teaspoon natural vanilla extract
  • 300g crunchy peanut butter (the one you’d get on a supermarket shelf that has a little bit of extra oil and sugar in it, not the pure one with nothing but nuts in it that you know you should be eating)
  • ½ teaspoon salt
  • ½ teaspoon bicarb soda (baking soda)
  • 225g plain flour
  • 200g dark chocolate chips

What you do with it…

  • Mix the butter and sugar until smooth, then beat in the egg and vanilla, followed by the peanut butter.
  • Fold in the flour, salt and bicarb, mixing until just combined, and do the same with the chocolate chips.
  • Taking a spoonful at a time, roll into balls. I reckon a heaped dessert-spoon will get you the right size. Lay them on the prepared trays and press down with a fork.
  • They’ll take about 10 minutes in the oven. You want them to be tanned, but not too dark.
  • Cool on a wire rack

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Want another recipe from this book? Check out how to make apple and sour cream slice

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