youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Crunchy Peanut Butter Biscuits

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

Ingredients

Serves: 28

Metric Cups
  • 75 grams soft brown sugar
  • 50 grams peanut butter (smooth or crunchy)
  • 50 grams butter
  • 1 medium egg
  • 50 grams unsalted peanuts
  • 100 grams self-raising flour
  • 2⅔ ounces soft brown sugar
  • 1¾ ounces peanut butter (smooth or crunchy)
  • 1¾ ounces butter
  • 1 medium egg
  • 1¾ ounces unsalted peanuts
  • 3½ ounces self-raising flour

Method

Crunchy Peanut Butter Biscuits is a community recipe submitted by caris and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cream sugar, peanut butter and butter together until mixture is soft and fluffy. Beat in the egg. Roughly chop the peanuts (or use sprinkling nuts so you don't have to do any chopping) and stir them into the mixture to make a fairly firm dough.
  • Divide the dough into 28 even-sized pieces and roll each into a ball. Arrange the balls on lightly greased baking sheets, allowing plenty of room for spreading.
  • Criss-cross each one with the prongs of a fork, dipping them in flour to prevent sticking.
  • Bake biscuits in a moderate oven (180°C) for about 20 minutes or until golden brown. Lift biscuits onto a wire rack to cool, using a palette knife.
  • Cream sugar, peanut butter and butter together until mixture is soft and fluffy. Beat in the egg. Roughly chop the peanuts (or use sprinkling nuts so you don't have to do any chopping) and stir them into the mixture to make a fairly firm dough.
  • Divide the dough into 28 even-sized pieces and roll each into a ball. Arrange the balls on lightly greased baking sheets, allowing plenty of room for spreading.
  • Criss-cross each one with the prongs of a fork, dipping them in flour to prevent sticking.
  • Bake biscuits in a moderate oven (180°C) for about 20 minutes or until golden brown. Lift biscuits onto a wire rack to cool, using a palette knife.
  • Tell us what you think