Crunchy Peanut Shortbreads {Recipe}

Tuesday, 14 August 2012

We have had some peanut butter has been sitting on the shelves for a while since I craved it but the baby decided I did not like it. So I needed to whip up something with it. We ran out of biscuits, and Mr MiH loves his biscuits, especially of the shortbread kind - bingo! 



To make these you will need (for 15/16 biscuits): 
8 tbsp of plain flour
2 tbsp of caster sugar
2 tbsp of crunchy peanut butter
1 egg yolk
50g of butter, softened
caster sugar, for dusting. 

How do you make these?

1. Preheat the oven to 180C
2. Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough
3. With lightly floured hands, break off evenly sized pieces of the dough and stamp them or flatten them with a fork
4. Place the biscuits onto a baking sheet lined with baking parchment
5.  Place in the oven and bake until just turning golden-brown
6. Transfer the cookies to a wire rack and allow to cool for 10 minutes
7. Dust with caster sugar

The cookie stamper is from suck UK. There are different ones available (including a EAT ME one). 

6 comments:

  1. oh, a craving that became an aversion... I thought I'd never drink coffee again during my pregnancy... Aubergines still don't taste like they used to though...

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  2. They look good! Mind you I do not like peanut butter...but 3 out of 5 family members do....=D

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  3. Oh, these look so good! I love the small batch recipe and the cookie stamp makes it so much more special! Will have to give this a go one day. Thanks for the recipe!

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  4. ooh, I'll have to give these a try! i bought a cookie stamper ages ago but haven't ever used it- this would be perfect!

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