Slow down, bake some biscuits.
We've all been there, it's raining outside, you've got your cup of tea (or coffee, we don't judge) and you know you're missing a biscuit. Instead of heading to the grocery store to pick up another generic biscuit - grab these ingredients and make your way to the kitchen.
I first learnt how to make these heavenly treats with my closest friend when on holiday in Ballito Bay. I came home and taught my nephew and sister the recipe too. These biscuits are not only delectable but full of contented memories.
1/4 lb butter (that's 1/2 a cup, 112g or 8 teaspoons)
1/2 cup peanut butter (125g)
1/2 cup brown sugar (100g)
1/2 cup white sugar (100g)
1 & 1/2 cups flour (204g)
1 & 1/2 cups of chocolate chips (can be exchanged for blueberries or banana slices)
2 tbsp milk
2 tbsp water
1tsp baking powder
Preheat your oven at 200 degrees/392 fahrenheit.
A few tips before the fun part:
Make sure your butter is soft (This makes the mixing process easier.)
Run your flour through a sieve first (Sifted flour, which is much lighter than unsifted flour, is easier to mix into other ingredients when forming a dough.)
Put all your goodies together in a large bowl and start to mix the ingredients together with your hands.
Roll into small balls and put on baking sheets (flat baking tray with baking paper lining the tray).
Flatten each ball with a fork, making a crisscross pattern.
Bake in preheated oven for about 10 minutes or until golden brown.
Take cookies out and allow them to cool on a wire rack.
1) Natural peanut butter in cookies?
The salt and sugar from regular peanut butter is where the recipe gets a lot of its flavour from. It is also important to note that natural peanut butter is often unsalted, so you may need to add additional salt to the recipe if you decide to opt for natural peanut butter.
2) Is it necessary to flatten the dough ball and make the crisscross pattern?
Peanut butter cookies don't spread as they cook which means that you need to flatten them beforehand to ensure that the middle cooks through before the outside burns.
As for the pattern: it creates slightly more surface area, you'll get more browning at the extra edges that you create.
3) Butter vs Margarine?
When baking these cookies,ensure that you're using a 100% unsalted butter. Butter substitutes and margarine contain water which can cause your cookies to have a crumbly texture since they lack the fat to coat all of the flour.