I’ll admit I have a tendency to get a bit gushy about a good biscuit, but these are lit-er-ally (as my tween says 127 times a day) the BEST peanut butter biscuits, bar none. The caps are needed. I almost called them the “BEST peanut butter biscuits EVER”, but even I can exercise some restraint around biscuits every now and then.
So what gives this elevated status to a peanut butter bickie?
For starters, they are really basic to make. You will have to look away as you spoon in an entire jar of PB, but otherwise they are an emotional breeze. Relax, it’s a big recipe. You’ll get around 50 biscuits for that one jar.
Secondly, they are the most deliciously BEST peanut butter cookies EVER. The flavour and texture amazing. I can’t actually remember when I first picked up a recipe for peanut butter cookies, but it was many moons ago. I’ve since played around with this recipe so much that it barely resembles where we started from anyway. What I’ve end up with is crumbly, but not too crumbly; melty-in-the-mouth; with just the right amount of crispness to the edges.
Just as melty: Gluten-free jam drops recipe
So, make these babies, because you, too, will fall in love. With a biscuit. All over again.
BEST peanut butter biscuits
Makes around 50 biscuits
Takes 15 minutes plus 1 hour resting time
Bakes about 12 minutes
2 and ½ cups plain flour
1 teaspoon bicarb soda
1 teaspoon baking soda
½ teaspoon salt
250g unsalted butter, softened to room temperature
1 cup raw sugar
¾ cup lightly packed brown sugar
2 large eggs, room temperature
375g peanut butter (any kind, we like crunchy)
1 teaspoon pure vanilla extract
Extra raw sugar for rolling
Note that there is 1 hour resting time for the dough, so don’t preheat your oven just yet.
Make the dry mix: Stir together the flour, bicarb, baking soda and salt and set aside.
Make the wet mix: Cream the butter and both sugars together using the paddle attachment on your stand mixer until pale and light. Remember to scrape down the sides of your bowl as you go. Add in the eggs one by one, beating on high until whipped through. Next add the peanut butter and vanilla, beating on high speed until fully combined.
Add the dry mix to the wet mix, and beat on low until the dough comes together, thick and soft.
Cover and chill dough for 1 hour in the refrigerator.
Once the dough is firm enough, preheat oven to 180°C and line 2-3 large baking trays with baking paper. Take a tablespoon of dough and roll dough into a ball, then roll the ball in the extra sugar (if using). Use a fork to make the classic peanut biscuit crisscross on top of each. Repeat with remaining dough, leaving room for spreading between each ball (I find around eight to a tray is a good number).
Bake each tray for 10-12 minutes until the biscuits are slightly browned at the edges – the centres will still seem soft, but they are ready. Cool biscuits on the tray for about 5 minutes before transferring to a wire rack to cool completely.
These biscuits will stay fresh in an airtight jar or container for up to one week on the benchtop. They are not suitable for freezing once baked (see below).
At the refrigeration stage, you could put the dough in an airtight container and it will keep for a few days in the fridge, or up to a month in the freezer. That way, you can make a smaller batch of biscuits today and have some ready to go next time. Leave the cold or frozen dough at room temperature for about half-an-hour before baking as per steps above. Dough from frozen make need 2-3 minutes cooking time, but keep an eye on them.
Make these, and tell me if they deserve to be called BEST!!