Crunchy Peanut Butter Biscuits

A community recipe by caris

Not tested or verified by Nigella.com

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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-rising 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.

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.