Hi Everyone,
As the weather in England is unable to decide on weather it’s winter or spring, and I’m so used to having a wet head that I don’t even bother wearing a raincoat or using an umbrella. The crap weather has given way to inspiration in a form I am usually unskilled in: baking.
I thought I would test myself and do a ‘biscuit series’, 5 recipes over the course of the week and I will of course incorporate a gluten free and vegan recipe in my 5 biscuits.
We need to thank Jessie Sheehan an awesome woman and face behind the Vintage Baker Cookbook for the inspiration behind this series. A month ago she sent me a recipe for her Silver Cake which I made for my dad’s birthday. It was literally the best cake I’d ever made. This coming from the girl who once made a Betty Crocker Devils Food Chocolate Cake for one of Charles’ birthday’s and passed it off as my own! I even bought the icing!!
Making peanut butter biscuits with my sister’s when we were kids, is such a strong memory for me that I couldn’t not start with this winner of a recipe! What’s more my sister’s used to call me ‘Peanut Butter Brain’ because I, Chloe White, am addicted to peanut butter. Yum!
Peanut Butter Biscuits makes 12 Biscuits
Ingredients
40g Butter, soft
60g Smooth Peanut Butter
80g Granulated Sugar
100g Flour
Pinch of Salt
1/4tsp Bicarbonate Soda mixed with
1tbsp Milk
1/2tsp Vanilla Extract
20ml Vegetable Oil
Method
- Preheat oven to 150°C (300°F)
- Beat the butter, peanut butter and sugar together until combined.
- Add the oil and mix until incorporated.
- Sift in the flour, and salt into your wet ingredients and then add the bicarbonate soda and milk mixture. Mix until fully incorporated.
- Shape into walnut sized balls onto a baking sheet lined with greaseproof paper. Pressing down onto each biscuit with a fork.
- Bake for 25 minutes until golden brown. If still undercooked, leave in oven for 5 minutes with the oven off.
- Leave biscuits to cool on a wire rack.
This recipe can easily be doubled to make more, which is probably a good idea as the batch I made hasn’t even lasted a day!
Keep your eyes peeled for a new recipe tomorrow..
Chloe White's Kitchen 