These Peanut Butter Biscuits have been on my to-try list for ages. The recipe is in the AWW’s Biscuits and Slices mini cookbook, which is one of the earliest mini cookbooks they put out. My copy was printed in 2000, wow, how time flies…
They were so simple to make and tasted delicious, no flour was used and only three ingredients which can be mixed just by using a wooden spoon. The only change I made was to reduce the sugar from 1 cup to just 3/4 cup. Luckily I did, as they were already quite sweet enough with just 3/4 cup of sugar.
Makes approx. 24 biscuits (about 5-6cm size each)
260g (1 cup) smooth peanut butter
170g (3/4 cup) caster sugar
1. Preheat oven to 180°C. Line baking sheets with baking paper.
2. Combine peanut butter, sugar and egg in a mixing bowl and mix well.
3. Roll dough into balls of about 20g each, about 1 tablespoon each (or 10g each for 48 smaller biscuits). Place balls onto lined baking sheet about 5cm apart, then flatten each ball lightly with a fork.
4. Bake for about 15 minutes or until browned lightly. Stand biscuits 5 minutes before lifting onto cooling racks to cool.
Taste: Crisp and crunchy peanuty biscuits
Consume: Best within 1-2 weeks
Storage: Store in airtight container/jar
Recipe Reference(s): Peanut Butter Cookies recipe from The Australian Women’s Weekly mini cookbook