Monday, 15 June 2015
Peanut Butter Choc Chip Biscuits
Once upon a time I loved to buy biscuits from a certain American biscuit ( cookie ) store. Yes, those were the days when I had money and no family to feed From memory those bought biscuits came at a premium price of around $2.50 each.
Times have changed and so have my tastes. I just love homemade biscuits and along with Cranberry Hootycreek Biscuits, these Peanut Butter Choc Chip Biscuits are my all time favourite. Whether you make them big or small, crunchy or soft, they are divine. Made into giant biscuits, they make a great present for a hungry teenage boy.
1 cup of butter or margarine ( 250 grams )
¾ cup of white sugar
¾ cup of brown sugar
½ cup of peanut butter – crunchy or smooth
1 teaspoon of baking powder
1 teaspoon of baking soda ( bi carb )
2 ½ cups of plain flour
½ cup of chocolate choc chips
½ cup of crushed peanuts
Cream the butter / margarine and sugars together with electric beaters.
Add the peanut butter, baking powders and baking soda and mix well.
Add the flour, chocolate choc chips and crushed peanuts and mix well.
Drop teaspoonful’s of compacted dough onto greased baking trays and flatten with your hand.
Bake for 10 – 15 minutes at 180 degrees Celsius until slightly golden around the edges.
Remove from the tray when cool.
HANDY HINTS –
* Biscuit dough can be frozen. Wrap the dough in log sizes with cling wrap. To defrost allow 15 – 30 minutes and slice into biscuit size pieces. Alternatively you can put the dough in the microwave for about 20 seconds to defrost..
* Providing you have a big enough bowl, this recipe can be easily doubled. When I'm on a roll I make two double batches and freeze most of it for future baking.
* Biscuits stay fresh for about 5 – 7 days in an airtight container.
These biscuits are great to give as presents.