Peanut Butter Biscuit

I had a killer triple ice cream post all lined up, just waiting to be photographed and then an ex cyclone Oswald made a very wet and windy appearance, leaving me with no power for 3 days. So I said goodbye to that ice cream, along with everything else from my fridge and freezer and started on the wash down and clean up.

So everything is finally cleared away, dried out and almost back to normal and I have learnt that I really do love electricity.

I also really love drinking tea and a good crisp biscuit is the perfect accompaniment.

peanut biscuit

This is a deliciously crisp peanut butter biscuit. It has a gingernut esk quality about it but with a beautifully sweet nutty flavour, partly from the peanut butter and partly from the use of besan flour. I’ve written about my love for all things besan here.

If you love a good biscuit, this is one to add to your collection.

Peanut butter biscuit

100g Butter
1 1/2 cup Brown sugar
1 tsp Vanilla extract
1/2 cup Peanut butter
1 Egg
1/2 cup Gluten free flour
1 cup Besan flour
1/4 tsp Bicarb soda
Raw sugar for rolling


Oven preheated to 180C and line 2 biscuit trays with silicone paper.

In a food processor add butter, sugar, vanilla and peanut butter, whiz until fully combined.

Add the egg and whiz until light and fluffy (a few minutes).

Add flours and bicarb and pulse until mixture comes together in a ball.

Roll teaspoon of dough into rounds and roll in the raw sugar.

Place on lined trays 3 cm apart.

Bake for 15-20 minutes. Cool on trays.

Keep in an airtight container for 1 week.

Notes. This biscuit freezes really well. I follow all the steps, but instead of putting the tray in the oven I put it in the freezer for 2 hrs until the rounds are frozen, then I simply place them in a zip lock bag to store in the freezer. To bake, place on a lined tray and bake for 5-8 minutes longer than the recipe.

I used smooth peanut butter in the recipe, I imagine crunchy would just add a slight texture to the biscuit.

Besan Flour is available in most major supermarkets, health food shops or online. The raw dough will have a slight bitter taste due to the flour but this cooks off. It’s made from ground chick peas so is quite healthy and has a high protein component and a dense texture, perfect for biscuit making.

If you don’t have a food processor you can make these with a hand mixer, or electric mixer. the steps are the same, but the mixing times will be slightly longer.


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