Peanut butter biscuit
Lightly crisp and beautifully nutty, these gluten-free peanut butter biscuits are an easy homemade bake that everyone will love. Store or freeze for quick treats anytime!
Ingredients
- 100 g 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
Instructions
- 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.