This week, Roy was asked by one of the children if he knew a recipe for peanut and chocolate biscuits. This was a bit of a dilemma for Roy because when he asked his Grandma, she didn’t have one! Luckily, one of her friends was able to hand over an old recipe she has used for years and when Roy tried it out, he was really pleased with the result. Most of his choc chip biscuits are chewy, but these ones have a bit of crunch along with a slightly soft centre, which he really liked. So this week, Roy Creates Peanut Butter Choc Chip Cookies.
Of course, if you are allergic to nuts, don’t try this recipe!
You Will Need:
- 125 grams of butter or margarine
- 1 heaped quarter of a cup of peanut butter. Roy used smooth, but crunchy would work too.
- 1 cup of brown sugar
- 1 egg (lightly beaten)
- ¾ of a cup of self raising flour
- ¾ of a cup of plain flour
- ½ a cup of rolled oats
- 1 cup of chocolate chips (Roy likes dark, but use whichever you like best)
Method:
- Line biscuit trays with baking paper and preheat the oven to 180 degrees celcius
- In a small, microwave proof bowl combine the butter and peanut butter and melt together in the microwave. Set aside to cool a little.You could also do this on the stove if you like.
- Sift together the plain and self raising flour into a large bowl.
- Add the oats and chocolate chips to the flour and stir together.
- Add the sugar to the butter and peanut butter mix and mix together then add the egg and quickly mix it in (you don’t want the egg to scramble).
- Add the wet mix to the flour, oats and chocolate and mix with a wooden spoon until they form a dough.
- Roll teaspoonsful of dough and place them on the biscuit trays. With a fork, gently flatten the biscuits.
- Bake the biscuits for 12-14 minutes until golden.
- Cool and store in an airtight container.
- Enjoy!
