Peanut Butter Biscuits

18 minutes

Makes 28 biscuits

This recipe is from Delia's Cakes.

These, because they always love them, are good for children to make.

But don’t let that stop you making them for grown-ups as well.

The Delia Online Cookery School: Watch more biscuit recipes being made in our video. Just click the recipe image to play.

Got a question on Delia's recipes? Ask Lindsey

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Can I make a vegan version?

Asked by: Jennifer

Peanut Butter Biscuits - is there anything you can suggest to substitute the egg in this recipe with for somebody who is vegan?

Answered by Lindsey: Hello, We do not have a tested egg free version of this recipe. However, I did test another biscuit recipe today which doesn’t have egg, and I used a plant butter, and the results were excellent. And if you want a peanut biscuit without egg I’m confident that you could do a version of the Chocolate Orange Biscuits with peanuts. I made dairy free Chocolate Orange Biscuits substituting the butter with Flora Plant Butter and I used chopped Nomo chocolate. They baked in slightly less time – 18 minutes. I think tor a peanut cookie, this recipe would work well omitting the orange zest and juice, replacing it with 40g of chunky peanut butter and replacing the chocolate with roughly chopped peanuts. Possibly a spot of milk / almond milk if needed. Kind regards Lindsey

Method

First of all place all the ingredients (except the demerara sugar) in a bowl and mix them together to form a stiffish dough.

Now, because the mixture is sticky, flour your hands then shape lumps of the mixture with your hands to form walnut-sized balls. Next tip a small heap of demerara sugar onto a working surface and place a ball of mixture in the sugar. Flatten it slightly, flip it over and place it (sugared side up) on the baking sheets. The biscuits will spread, so allow some room for expansion.

Bake them, one sheet at a time, near the centre of the oven for 18 minutes, or until the biscuits feel firm when tested with the fingertips. Leave them to cool and harden slightly on the baking sheet before transferring them to a wire cooling tray with the aid of a palette knife.

Store them in an airtight tin.

Ingredients

75g spreadable butter

110g chunky peanut butter

110g soft brown sugar

175g plain flour, plus a little extra

75g shelled unsalted peanuts

1 large egg, lightly beaten

¾ level teaspoon bicarbonate of soda

a little demerara sugar

Equipment

You will need two Delia Online baking sheets (or similar), with non-stick liners (or greased)

The Delia Online bakware range is now available online and you can buy our Delia Online Baking Sheet and washable and reusable liner direct from Silverwood.

Click here for the baking sheet
Click here for the liner