Recipe
The best peanut butter biscuits you'll ever make
It’s a big call, but Bron Maxabella reckons she’s nailed the best possible peanut butter biscuit. Make these and see for yourself.
By Bron Maxabella
I'll admit I have a tendency to get a bit gushy about a good biscuit, but these are lit-er-ally (as my teen says 127 times a day) the BEST peanut butter biscuits, bar none. The caps are needed. I almost called them the "BEST peanut butter biscuits EVER", but even I can exercise some restraint around biscuits every now and then.
So what gives this peanut butter bickie recipe such an elevated status?
For starters, these biscuits are really basic to make. You will have to look away as you spoon in an entire jar of peanut butter, but otherwise they are an emotional breeze. Relax, it's a big recipe – you'll get around 50 biscuits from that one jar.
Secondly, they are the most delicious peanut butter bickies ever. The flavour and texture is amazing. We’re talking crumbly, but not too crumbly, melty-in-the-mouthy with just the right amount of crispness to the edges to give you an essential bit of crunch.
This is indeed one for peanut butter fans to fall in love with. Who knows, you may even turn out to be as smitten as I clearly am…
Makes around 50 biscuits
Takes 15 minutes plus 1 hour resting time
Bakes about 12 minutes
Ingredients to make these peanut butter biscuits
2 and ½ cups plain flour
1 teaspoon bicarb soda
1 teaspoon baking soda
½ teaspoon salt
250g unsalted butter, softened to room temperature
1 cup raw sugar
¾ cup lightly packed brown sugar
2 large eggs, room temperature
375g peanut butter (any kind, we like crunchy)
1 teaspoon pure vanilla extract
Extra raw sugar for rolling
How to make these peanut butter biscuits
Note that there is 1 hour resting time for the dough, so don't preheat your oven just yet.
Make the dry mix: Stir together the flour, bicarb, baking soda and salt and set aside.
Make the wet mix: Cream the butter and both sugars together using the paddle attachment on your stand mixer until pale and light. Remember to scrape down the sides of your bowl as you go. Add in the eggs one by one, beating on high until whipped through. Next add the peanut butter and vanilla, beating on high speed until fully combined.
Add the dry mix to the wet mix, and beat on low until the dough comes together, thick and soft.
Cover and chill dough for 1 hour in the refrigerator.
Once the dough is firm enough, preheat your oven to 180°C and line 2-3 large baking trays with baking paper. Take a tablespoon of dough and roll dough into a ball, then roll the ball in the extra sugar (if using). Use a fork to make the classic peanut biscuit crisscross on top of each. Repeat with remaining dough, leaving room for spreading between each ball (I find around 8 to a tray is a good number).
Bake each tray for 10-12 minutes until the biscuits are slightly browned at the edges - the centres will still seem soft, but they are ready. Cool biscuits on the tray for about 5 minutes before transferring to a wire rack to cool completely.
Notes
These biscuits will stay fresh in an airtight jar or container for up to one week on the benchtop. They are not suitable for freezing once baked (see below).
At the refrigeration stage, you could put the dough in an airtight container and it will keep for a few days in the fridge, or up to a month in the freezer.
Citro food tip
Make the full batch of dough and bake half today and freeze the other half to bake a quick treat another day. Leave the frozen dough at room temperature for about half-an-hour before baking as per steps above. Biscuits baked from frozen may need 2-3 minutes extra cooking time, but keep an eye on them as this varies depending on your oven.
All images by Bron Maxabella
This recipe originally appeared on Mumlyfe and is republished with permission.
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