This is probably my all time favourite recipe because it’s so simple (great for baking with a toddler!) and so tasty. Plus with a little extra effort these can look really gorgeous and make a lovely gift. They are also great for people with allergies as they are free from a lot of the top 14 allergens. If egg is an issue for you I would recommend using aqua faba (chickpea brine).
The recipe for the other biscuits pictured is coming soon!
1 cup peanut butter (crunchy or smooth)
1 cup caster sugar
*optional* dark chocolate chunks
*optional* crushed peanuts
Simply mix all the ingredients in a bowl and then transfer spoonfuls of the mixture onto a baking tray lined with greaseproof paper.
Gently press down on each blob with a fork to create a criss cross pattern.
Bake at 180• Celsius in a preheated oven for 10-12 minutes. Remove from the oven once they start turning golden brown at the bottoms.
They will still be soft when you take them out but they’ll harden as they cool.
To decorate I usually melt some more dark chocolate (I use this one as it is dairy and soya free) and drizzle over the cookies once they’ve cooled. Then while the chocolate is still wet I sprinkle on some crushed peanuts.
And that’s it! Told you it was easy! These are really delicious and look great placed in a jar and given as a thoughtful, homemade gift (if you can bear to give them away – make extra for yourself!)
Try them out for yourself and let me know how you get on. More recipes coming soon!