What a mad time we've had over on my favourite foodie forum 'Violet's Pantry'! I think I shoulder some of the responsibility as I posted a picture of the Snake Pit cake just after Kerryanne had posted a picture of her Peanut Butter Biscuits. They were truly beautiful and round but received no comments due to the aforementioned Snake Pit.
Anyway, one thing led to another and we ended up having a PBB challenge with photos being posted of our efforts. Kerryanne, with the help of her emu avatar, Ernie (Please don't ask!!) drew the winners name out of a hat and the winner as well as having the kudos of winning the challenge and eating some very scrummy biscuits also has a packet of Australian tea winging its way to them c/o yours truly.
The challenge has finished now but if you'd like to have a go at the recipe then please do as it really is a great and tasty treat!
Peanut Butter Cookies by Kerryanne
1 1/2 cups (225g) plain flour
1/2 tsp baking powder
125g unsalted butter, brought to room temp.
1/2 cup (110g) caster sugar
1/2 cup (100g) firmly packed brown sugar
1 cup (280g) crunchy peanut butter
1 1/2 tsp vanilla extract
1/3 cup (50g) chopped raw unsalted peanuts, plus extra to decorate (I didn't decorate)
Sift flour,baking powder and 1/2 tsp salt into a bowl. Set aside. Beat the butter and sugars with an electric beater on medium until light and fluffy. Add the peanut butter and beat until just combined. Add egg and vanilla. Beat until well combined. Add flour mixture and gently mix on low speed until combined. Stir in peanuts. Scrape dough onto a board and divide in half (If it is very soft,chill briefly so it's easier to roll into logs) Lay a large sheet of foil on bench, then top with baking paper. Gently work one piece of dough with your hands to bring together, then roll into a 5cm thick log. Sit the log on one end of paper, then roll up to enclose. Enclose in foil and twist ends tightly in opposite directions to form a bon bon..Repeat with remaining dough. Chill for 2-3 hours until firm (or freeze for up to 5 weeks and defrost in fridge before slicing). Preheat oven to 150oC. Unwrap logs, then carefully slice into 6-7mm thick rounds.Place biscuits about 3cm apart on baking paper lined trays, (you will need three trays) Press extra nuts into each biscuit, bake 20-25 mins until crisp and golden brown, rotating trays halfway if cooking unevenly. Cool on trays for 3 minutes, then cool completely on a rack. Store in an airtight container for up to five days, or freeze up to 3 weeks then defrost at room temperature.
Now you may notice a bit of a difference between Kerryanne's perfect biscuits and my own. I made the classic mistake of not reading the recipe correctly and made my biscuits very thick indeed. I couldn't believe that they needed to be 6-7cms thick so cut them 2-3cms instead. It would have been so much easier to have re-read the recipe!!! I also added chocolate chips rather than peanuts.
And the winner..........? I finish with a picture of Kelly-Jane's challenge winning peanut butter biscuits! Well done Kelly-Jane!