These Peanut Butter Biscuits are dairy free, delicious, and pretty healthy as biscuits go.
As you may be aware I have given up supermarket shopping for Lent. This has in general been a positive experience so far; however, right now when I haven’t been shopping for a few days it it is a bit of a pain because I have run out of what I usually consider to be a ‘basic’ baking ingredient – butter. Biscuits are required this evening because I have people coming over for a meeting, and having nothing to offer would be plain rude! However, every challenge is an opportunity and having successfully baked using olive oil in little cakes a few days ago I decided to trawl through my recipe books to find something I could easily adapt.
I used groundnut oil for this recipe because I happened to have some in the cupboard and I thought it made sense with the peanut butter, you can substitute in different oil if you like. Whilst on the subject of substitutions, the recipe which I (loosely) based these biscuits on asked for brown bread flour whereas I used Rye flour, again, because that is what I happened to have in the storecupboard.
Makes about 20.
- 3 tablespoons Peanut Butter
- 140 ml Groundnut Oil
- a few drops of Vanilla Essence
- 1 Egg
- 125 g / 4 oz demerara sugar
- 125 g / 4 oz White Bread Flour
- a pinch of Salt
- 1/2 teaspoon Bicarbonate of Soda
- 125 g / 4 oz Rye Flour (or wholemeal)
- 100 g Dark Chocolate, chopped
Preheat the oven to 180oC.
Whisk together the peanut butter, oil and vanilla essence and then beat in the sugar. Add the egg plus a teaspoon of flour and beat well.
Sift in the white bread flour, salt and bicarbonate of soda and fold in.
Mix in the chocolate followed by the rye flour and knead until the dough holds together.
Roll small pieces of the dough into balls and place on oiled baking tray, leaving room for spreading. Flatten with a fork in a criss-cross pattern and bake for 20 minutes. Cool on a wire rack.