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