Thursday, July 1, 2010

Baking commences

Exams are finally over for me, so Natalie and I resumed our baking sessions.

Starting with a favourite of ours, peanut butter cookies.

Easy Chocolate Chip and Peanut Butter Biscuits
(Recipe adapted from 'Creative Biscuits and Slices' by Allyson Gofton)

  • 1 cup crunchy or smooth peanut butter (we used smooth)
  • 3/4 cup castor sugar (we used half)
  • 1 egg, beaten
  • 3/4 cup chocolate chips

  1. Beat the peanut butter and sugar together.
  2. Add the beaten egg and stir to combine. The mixture will become stiff.
  3. Add the chocolate chips.
  4. Roll tablespoons of mixture into balls and place on a well-greased tray. Flatten the balls of mixture firmly with a fork.
  5. Bake at 180 degrees C for 15-18 minutes until the biscuits are cooked and lightly browned. Transfer to a cake rack to cool and then store in an airtight container.
Makes approx. 24 biscuits.

Print-friendly recipe here.

I'm glad we decided to halve the sugar quantity. The cookies were sweetened by the peanut butter and the chocolate chips gave them an extra crunch.

We didn't know if the cookies would stretch or not, since there's no flour or baking powder in the recipe. Turns out they did, and we had a large cookie crumble slice, which we broke up with a knife. Hence, the oddly shaped cookies.

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