Peanut but­ter bis­cuits

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Make big bis­cuits – this en­sures that the in­sides are chewy. Makes 16 bis­cuits Prepa­ra­tion time: 20 min­utes Bak­ing time: 12–15 min­utes per bak­ing tray Oven tem­per­a­ture: 180°C

• 100g but­ter, melted

• 80g smooth peanut but­ter

• 200g (250ml) soft brown su­gar

• 5ml vanilla essence

• 2 eggs

• 250g (445ml) flour

• 3ml bi­car­bon­ate of soda

• 200g dark choco­late and caramel chips

• 100g salted peanuts, chopped

Pre­heat the oven. Whisk the but­ter, peanut but­ter, su­gar and vanilla un­til light and creamy. Now whisk in the eggs, one at a time, mix­ing well after each ad­di­tion. Sift the flour and bi­carb to­gether and mix, along with the choco­late chips and peanuts, into the but­ter mix­ture to form a pli­able dough. Place ice cream scoop-sized dol­lops of dough onto bak­ing trays lined with bak­ing pa­per, flat­ten slightly and bake for 12–15 min­utes or un­til golden brown and cooked through. Leave the bis­cuits on the bak­ing tray for about 5 min­utes be­fore plac­ing them on cool­ing racks to cool com­pletely.

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