Saturday, 13 April 2013

Peanut butter & chocolate biscuits

What do you do with all those little chocolate easter eggs that the Easter Bunny has left behind (other than eating them)? I have a whole heap of them left from Easter a few weeks ago so I was looking around the internet for some sort of yummy baking that I could use some in and I came across a recipe for peanut butter biscuits that had a Hershey's Kiss on top of each one. So I thought I'd give these a go with an easter egg on top instead of the Hershey's Kiss.

These bikkies are lovely and smooth, with a bit of a crunch from the peanuts and, when you eat them warm, a gooey chocolate hit. I'll definitely be adding this recipe to my favourites!

The original recipe is from Kaboose but I have made some adjustments and converted some of the measurements as I find it much easier to measure things like butter by weight rather than in cups.

Peanut butter and chocolate biscuits


Preparation time: 30 minutes
Makes approx 30 biscuits

125g unsalted butter, at room temp
1/3 cup peanut butter
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 1/2 cups plain flour
1/2 tsp baking powder
1/4 tsp salt (omit if using salted butter)
15 small solid easter eggs (or other chocolates)

1. Preheat oven to 190C. Line 3 biscuit trays with greaseproof paper. In a large bowl beat butter with an electric mixer on medium until smooth. Add peanut butter and beat until combined. Add brown sugar and beat until combined. Beat in egg and vanilla until combined.

2. Add flour, baking powder and salt (if using). Beat until combined.

3. Using a level tablespoon of dough for each bisciut, form each into a ball. Transfer to trays and flatten slightly. Continue with remaining dough. Make an egg-shaped indent in the centre of each biscuit with your finger.

4. Bake for 13 minutes, or until lightly browned.

5. While the biscuits are baking, cut each easter egg in half lengthwise.

6. Remove the biscuits from the oven and immediately place an easter egg half on each one. The eggs should melt slightly and stick to the top of the biscuit. Cool on trays for a few minutes.

Notes: biscuits can be made up to step 2 and stored in the fridge for a few days or in the freezer for up to 6 months.


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